Rosemary-Garlic Pork Chops with Buttered Wild Rice and Maple Glazed Green Beans

Begin by preparing the wild rice. Rinse 3/4 cup wild rice blend under cold water. Finely dice 1/2 of the small yellow onion (about 1/4 cup).

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Add the wild rice blend to the saucepan and stir for 1 minute to toast the grains lightly.

Pour in 1 1/2 cups chicken broth, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed.

While the rice cooks, prepare the pork chops. Pat 2 pork chops dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mince 3 garlic cloves and finely chop the leaves from 2 sprigs of rosemary (about 1 tablespoon).

Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes on the first side until golden brown.

Flip the pork chops, reduce heat to medium, and cook for another 3-4 minutes until the internal temperature reaches 140°F (60°C).

Remove pork chops to a plate and tent with foil to rest. The temperature will continue to rise to the safe 145°F (63°C).

In the same skillet with the pork fond, reduce heat to medium-low and add 2 minced garlic cloves and the chopped rosemary. Sauté for 30 seconds until fragrant.

Add 1/4 cup apple cider to the skillet to deglaze, scraping up the browned bits from the bottom of the pan. Simmer for 2-3 minutes until reduced by half.

Whisk in 1 tablespoon Dijon mustard and 1 tablespoon butter. Simmer for 1 minute until slightly thickened. Return the pork chops to the skillet and spoon the sauce over the top.

For the green beans, trim the ends off 1/2 lb green beans. Heat 1 tablespoon olive oil in another skillet over medium-high heat.

Add the remaining minced garlic clove to the hot skillet and cook for 30 seconds. Add the green beans and cook for 5-6 minutes, turning occasionally, until bright green and tender-crisp.

In a small bowl, mix 1 tablespoon maple syrup with 2 teaspoons apple cider vinegar.

Pour the maple mixture over the green beans during the last minute of cooking. Toss to coat and allow the glaze to reduce slightly. Be careful not to let the maple syrup burn.

When the rice is done, stir in 1 tablespoon butter and 2 tablespoons dried cranberries. Cover and let stand for 5 minutes.

To serve, place a portion of wild rice on each plate, top with a pork chop and spoon the rosemary-garlic sauce over it. Arrange the maple glazed green beans alongside.