1/4 cup dried unsweetened cranberries
3 tbs. vinegar
2 thick bone-in pork rib chops
4 tbs. olive oil
3 sprigs thyme
3 garlic cloves- smashed
3 tbs. unsalted butter
1 small shallot, finely chopped
6 large or 8 medium celery stalks, thinly sliced on a diagonal
1/2 cup parsley leafs
1/4 cup almonds
1 ounce Parmesan, shredded.
You first combine cranberries and vinegar in a small bowl and set aside.
Then you have to season the pork chops generously with salt, then rub with 1 tbsp. of olive oil . Heat a dry medium pan and cook the pork chops until first side is deeply browned, 10-15 minutes. Turn pork chops and cook until second sides are browned, about 10 minutes.
Add the thyme, garlic, and butter to the pan and swirl to melt butter and leave them with the pork chops about 1 minute. Transfer pork chops, thyme, and garlic to a cutting board and let meat rest while you assemble the salad.
Combine shallot and a couple of pinches of salt in a large bowl. Pour vinegar from reserved cranberries into bowl. Whisking constantly, gradually add remaining 3 tbsp. olive oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
Transfer pork chops to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.