Pork Chops with Dried Plums
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 to 6 bone-in, center-cut pork chops
• coarse salt and freshly ground black pepper
• 1 tbs. canola oil
• 2 large cloves of garlic, finely chopped
• 12 dried plums, pitted and halved
  
• 1/2 c. beef broth
• 1 teaspoon chopped fresh thyme

Directions

1. To cook the pork chops, season with salt and pepper. In a large skillet, heat the oil over high heat until shimmering. Place the chops in the skillet and decrease the heat to medium. Cook on both sides until browned and the center of each chop registers 140 degrees on an instant-read thermometer, about 6 to 8 minutes. Transfer the chops to a warm platter; cover with aluminum foil and keep warm.
2. To make the sauce, in the same skillet, saute the garlic over medium heat until fragrant, 45 to 60 seconds. Add the plums and stir to combine. Add the broth and thyme and stir to combine, scrapping up any browned bits from the bottom of the pan. Increase the heat to high and cook until the sauce is reduced by half, about 2 minutes. Taste and adjust for seasoning with salt and pepper. To serve pour the sauce over the chops and serve immediately.

Field Peas with Snaps

Ingredients

• 1-16 oz. pkg. frozen field peas with snaps, dethawed
• 1 tbs. EVOO
  
• 1/2 Vidalia onion, chopped
• 1 clove of garlic, minced
• 1 c. chicken broth
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. dried parsley
• 3 c. water
  

Directions

1. Heat oil over medium heat in saucepan. Add garlic and cook until fragrant, about 30 seconds. Then add onion and allow to cook until translucent. Add field peas, chicken broth, salt, pepper, parsley and water. Bring to a boil and reduce heat to low. Allow to simmer for 2 hours. Serves 5.
   

Mixed Greens

Ingredients

• 1-16 oz. pkg. frozen mixed greens
• 1 tbs. EVOO
• 1/2 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 c. chicken broth
• 2 tbs. apple cider vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3 c. water

Directions

1. Heat oil over medium heat in saucepan. Add garlic and cook until fragrant, about 30 seconds. Then add onion and allow to cook until translucent. Add mixed greens, chicken broth, vinegar, salt, pepper, and water. Bring to a boil and then reduce heat to low. Allow to simmer for 1 hour. Serves 4.
   

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