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Pork Chops with Celery Salad
  • 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
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