INGREDIENTS
1/4 cup
cranberries
3 tbsp
unseasoned rice vinegar
2 lb
pork rib chops
4 tbsp
olive oil
3 sprigs
thyme
3
garlic cloves
3 tbsp
butter
1 small
shallot
8 media
celery stalks
1/2 cup
parsley leaves
1/4 cup
dry-roasted almonds
1 oz
parmesan
1 serving
kosher salt