Name: Pork Chops with Celery Salad
Yield: 4 servings
Ingredients: ¼ cup dried unsweetened cranberries; 3 tablespoons unseasoned rice vinegar; 2 1½-inch-thick bone-in pork rib chops (about 1 pound each), patted dry; Kosher salt; 4 tablespoons extra-virgin olive oil, divided; 3 sprigs thyme; 3 garlic cloves, smashed; 3 tablespoons unsalted butter, cut into pieces; 1 small shallot, finely chopped; 6 large or 8 medium celery stalks, thinly sliced on a diagonal; ½ cup parsley leaves with tender stems; ¼ cup chopped salted, dry-roasted almonds; 1 ounce Parmesan, shaved

Alex Lau

This rich butter-basted pork is offset by a bright, crunchy celery salad that's a riff on a recipe from Joshua McFadden at Ava Gene's. P.S. Don't discard the inner leaves of your celery—they're tender and flavorful.

Pork Chops with Celery and Almond Salad

Recipe notes