iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Skillet Stuffing With Italian Sausage and Wild Mushrooms

Ingredients:
2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8–10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
Bake stuffing until lightly browned on top and cooked through, about 20 minutes.
Roasted Sweet Potato and Delicata Squash with Cranberry Agrodolce

Ingredients:
4 delicata squash (about 4 pounds total), halved crosswise, seeded, sliced into 1/2"-thick rings
3 pounds sweet potatoes (about 7 small or 5 medium), cut into 3/4"-thick rounds
2 tablespoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 1/2 teaspoons kosher salt, divided
15 small sprigs thyme, divided
8 ounces fresh cranberries
2 cups red wine vinegar
1 1/2 cups sugar

Instructions:
Preheat oven to 425°F. Toss squash, sweet potatoes, and oil in a very large bowl. Add red pepper flakes and 2 tsp. salt and toss to combine. Arrange on a rimmed baking sheet with 12 thyme sprigs. Roast, tossing once halfway through, until squash is golden brown and fork-tender, about 1 hour.
Meanwhile, cook cranberries, vinegar, sugar, and remaining 3 thyme sprigs and 1/2 tsp. salt in a medium saucepan over medium heat, stirring occasionally, until cranberries are soft and sauce is thick and syrupy, about 35 minutes.
Transfer vegetables to a platter, then drizzle some agrodolce over. Serve remaining agrodolce alongside.
"Antipasto" Pasta with Sausage, Artichoke Hearts, and Sun-Dried Tomatoes

Ingredients:
1 pound spaghetti or other long pasta
Kosher salt
1/4 cup pine nuts (about 1.5 ounces)
2 tablespoons extra-virgin olive oil
4 ounces dry-cured sausage, quartered lengthwise, thinly sliced
2 tablespoons tomato paste
24 ounces marinated artichoke hearts, drained, cut into 1/2"-thick wedges if large
3/4 cup thinly sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
Freshly ground black pepper
1/4 cup thinly sliced peperoncini

Instructions:
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
Toast pine nuts in a small dry skillet over medium heat, stirring occasionally, until lightly browned, 3–5 minutes. Transfer to a small bowl.
Meanwhile, heat oil in a medium skillet over medium-high. Cook sausage and tomato paste, stirring, 1 minute. Stir in artichokes and sun-dried tomatoes and cook, stirring, until heated through, about 2 minutes. Remove from heat.
Add sausage mixture and 3/4 cup pasta cooking liquid to pot with pasta; season with 1/4 tsp. pepper. Toss to coat and add remaining 1/4 cup pasta cooking liquid, if needed, to loosen.
Divide pasta among plates. Season with pepper and top with peperoncini.
Chipotle-Style Cilantro-Lime Rice

Ingredients:
1 cup white jasmine rice, 1 teaspoon kosher salt, 3 tablespoons finely chopped cilantro, 2 tablespoons unsalted butter, 1 tablespoon fresh lime juice

Instructions:
Rinse rice several times with cold water until water runs clear. Drain well in a fine-mesh sieve. Transfer rice to a medium pot. Add salt and 1 1/4 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, 18–21 minutes.
Remove from heat. Let stand, covered and undisturbed, 10 minutes. Use a fork to fluff, then gently fold in cilantro, butter, and lime juice.
French Chicken Tarragon

Ingredients:
6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

Instructions:
Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
Gia's Mushrooms and Egg

Ingredients:
3 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, sliced
2 field mushrooms, brushed clean
7 oz (200 g) wild mushrooms, such as black trumpet mushrooms or chanterelles, brushed clean
1 egg
1 green chile, thinly sliced (keep the seeds if you like heat)
A few sprigs of rosemary in winter or tarragon in summer
Sea salt flakes and freshly ground black pepper

Instructions:
Preheat the oven to 350°F (180°C).
Heat the butter and oil in an ovenproof dish in the oven, or in an ovenproof frying pan on the stove top. Add the garlic and let it sizzle for a moment, just enough to release its aroma, then add all the mushrooms and spoon the sizzling fat over to cover them. Cook in the oven for 10 minutes, or cook on the stove top over medium-low heat, shaking from time to time, until the mushrooms have softened, about 5 minutes.
Crack the egg into the middle of the dish or pan and sprinkle with the chile, herbs, and some salt and pepper. Cook in the oven until the whites are set and the yolk is cooked to your liking, 5–10 minutes.
Cheesy Delicata Squash and Kale Casserole

Ingredients:
1/2 cup apple cider vinegar
1 cup golden raisins
1 large delicata squash (about 2 1/2 pounds), cut into 1/4" half-moons
5 sprigs thyme
3 garlic cloves
4 tablespoons extra-virgin olive oil, divided, plus more for pan
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1/2 cup hazelnuts, coarsely chopped
8 ounces ricotta
3/4 cup heavy cream
8 ounces low-moisture shredded mozzarella, divided
1/2 cup panko (Japanese breadcrumbs)
1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced
A 2-quart baking dish

Instructions:
Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.
Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.
Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.
Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.
Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.
Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.
Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.
Creamed Dried Sweet Corn with Onion and Chives

Ingredients:
"2 (7 1/2-ounce) packages John Copes dried sweet corn (about 4 cups)", 5 cups whole milk
2 cups heavy cream
4 tablespoons unsalted butter
1/2 cup finely chopped onion (about 1/2 small onion)
1 tablespoon kosher salt, plus more
1 tablespoon sugar
Freshly ground black pepper
Sliced chives (for serving)

Instructions:
Stir corn, milk, and cream in a large bowl. Cover with plastic wrap and chill at least 4 hours or up to overnight.
Melt butter in a large pot over medium heat. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and just starting to turn golden, about 6 minutes. Add corn mixture, sugar, and 1 Tbsp. salt. Increase heat to medium-high and cook, stirring frequently, until mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until creamed corn is thick, about 30 minutes.
Season to taste with salt and pepper. Top with chives.
Mom's Stuffed Peppers

Ingredients:
1 pound ground beef, browned
1 tablespoon minced garlic
1 cup fine bread crumbs
1/4 cup grated Parmigiano-Reggiano
4 tablespoons chopped Italian parsley
3 fresh basil leaves, finely chopped
1 cup fresh tomatoes, precooked (or canned tomatoes)
2 eggs
4 tablespoons olive oil
8 medium peppers, stemmed, cored, and seeded
1 tablespoon olive oil for drizzling over peppers before baking
1 cup tomato sauce

Instructions:
Preheat the oven to 400°F.
Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit.
Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400°F for 15 minutes, then reduce the temperature to 375°F and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve.
Roasted Sweet Potato and Ginger Soup

Ingredients:
2 medium sweet potatoes, 2 tablespoons extra-virgin olive oil, 1 medium yellow onion, cut into small dice, 2 tablespoons minced fresh ginger, 1 jalapeño pepper, seeded and minced, 2 teaspoons ground coriander, 1/2 teaspoon ground nutmeg, 4 cups low-sodium chicken stock or water, Salt, 2 green onions, root ends removed, finely chopped

Instructions:
Preheat the oven to 450°F. Poke the sweet potatoes with a fork, wrap in aluminum foil, and bake in the oven for 1 hour. Remove from the oven and let cool to room temperature.
Cut the sweet potatoes in half and scrape out the flesh. Heat the oil over medium heat in a large Dutch oven or heavy soup pot.
Add the onions and ginger, and cook over medium heat, stirring occasionally, for 5 minutes or until the onions are translucent.
Add the jalapeño, coriander, and nutmeg and cook for 3 minutes or until fragrant.
Add the roasted sweet potato flesh and stock to the pot. Simmer for 10 minutes. Remove from the heat and purée with a handheld immersion blender or food processor until smooth. Season with salt.
Divide the soup among 6 serving bowls and sprinkle with the green onions.
Masala Popcorn

Ingredients:
1 (3.2-ounce) bag microwave popcorn (movie-theater butter flavor or plain and salted, popped according to package directions)
2 tablespoons canola oil
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon coarsely chopped fresh Thai green chile
10 (1 1/2 inch) fresh curry leaves (more if smaller), whole or cut crosswise into thin strips.
1/4 teaspoon Kashmiri chile powder
1/4 teaspoon ground turmeric
1/8 teaspoon asafetida
1/4 teaspoon sugar
1/4 teaspoon salt

Instructions:
Place the popcorn in a large bowl.
In a small saucepan, heat the oil over medium-high heat until it shimmers. Add the fennel seeds, coriander seeds, and cumin seeds and let them crackle. Stir in the green chile, curry leaves, Kashmiri chile powder, turmeric, and asafetida. Pour the mixture over the popcorn. Add the sugar and salt and stir or toss to coat evenly. (Keep tossing as you eat it to distribute the spice.)
Turnips with Garlicky Breadcrumbs and Parmesan

Ingredients:
3 pounds small or medium turnips, trimmed, peeled, cut into 1"-thick wedges
2 garlic cloves, finely chopped
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 lemon
2 cups parsley leaves with tender stems
Grated Parmesan (for serving)
Kosher salt

Instructions:
Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.
Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.
Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.
Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.
Slow-Cooked Collard Greens in Olive Oil

Ingredients:
1/2 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces
Kosher salt
1 tablespoon (or more) apple cider vinegar
Generous pinch of sugar

Instructions:
Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1–1 1/2 hours.
Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.
Roasted Cherry Tomato Caprese

Ingredients:
2 pints cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
1/4 cup extra-virgin olive oil
Kosher salt
8 ounces fresh buffalo or cow mozzarella (about 1 ball), room temperature, torn into large pieces
Flaky sea salt
Country-style bread
brushed with oil
toasted in oven (for serving)

Instructions:
Preheat oven to 350°F. Toss tomatoes, thyme, garlic, and oil on a rimmed baking sheet to coat and season lightly with kosher salt. Spread out in a single layer and roast until tomatoes are bursting and lightly browned, 40–45 minutes; let cool.
Arrange mozzarella on a platter and spoon warm tomato mixture with juices over; sprinkle with sea salt. Serve with olive-oil-toasted bread for soaking up all those extra juices.
Tomatoes can be roasted 1 day ahead. Cover and chill. Gently reheat before using.
Roasted Beets with Grapefruit and Rosemary

Ingredients:
4 pounds medium beets (any color), scrubbed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

Instructions:
Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60–75 minutes.
Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.
Sparkling Cranberry and Brie Bites

Ingredients:
2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar
16 water crackers (such as Carr’s)
8 ounces brie cheese
1/2 cup cranberry chutney or cranberry relish
Fresh mint
for garnish

Instructions:
Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.
Olive Oil–Confit Chicken with Cipolline Onions

Ingredients:
8 skin-on, bone-in chicken thighs, 1 lemon, thinly sliced into rounds, seeds removed, 1 teaspoon fennel seeds, 6 sprigs rosemary, divided, 2 1/2 teaspoon kosher salt, plus more, Freshly ground black pepper, 1 1/2 pounds baby Yukon Gold potatoes, scrubbed, 12 ounces cipolline onions, peeled, 4–4 1/2 cups extra-virgin olive oil

Instructions:
Toss chicken thighs, lemon slices, fennel seeds, 4 rosemary sprigs, and 2 1/2 tsp. salt in a large bowl to combine, then season generously with pepper. Cover and chill at least 12 hours and up to 1 day.
Let chicken come to room temperature, 20–25 minutes.
Place racks in top and middle of oven; preheat to 275°F. Arrange potatoes and onions in a large Dutch oven or other heavy pot and season with salt. Transfer chicken mixture to pot, scraping in any stray fennel seeds, and arrange chicken thighs, skin side up, over potatoes and onions in a single layer (it will be a tight squeeze). Pour in 4 cups oil. It should come to just over the top of the chicken; if the pieces aren’t quite submerged, add the additional 1/2 cup oil. Cover pot and place on middle rack in oven. Bake chicken, adding remaining rosemary sprigs after 1 hour, until meat is very tender but not quite falling off the bone, 2–2 1/2 hours. Let sit until pot is cool enough to handle, 25–30 minutes.
Meanwhile, heat broiler. Use tongs to carefully remove chicken from pot and place, skin side up, on a rimmed baking sheet. Transfer potatoes to baking sheet, arranging around chicken. Broil until chicken skin and potatoes are browned and crisp, about 5 minutes. Let rest 5–10 minutes on baking sheet.
While chicken and potatoes are under the broiler, transfer onions, lemon slices, and rosemary to a platter. Strain oil through a fine-mesh sieve into a large measuring glass.
Use a fork to lightly smash potatoes, revealing some of their creamy interior. Season with more salt. Transfer chicken and potatoes to platter with reserved onions, lemon slices, and rosemary sprigs. Drizzle with some of the strained oil (save the rest for another use).
Chicken can be baked (but not broiled) 2 days ahead. Let cool in oil, then chill.
Roasted Pumpkin, Marjoram, and Blue Cheese Frittata

Ingredients:
300g (10.5 oz) butternut squash, peeled and cut into 3/4-inch cubes
1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
Sea salt and cracked black pepper
6 eggs
1 cup (250ml) half-and-half
1/3 cup (25g) finely grated Parmesan, plus more to serve
20g (1/2 teaspoon) unsalted butter
1/2 cup marjoram leaves
1/2 cup (60g) grated cheddar
100g (3 1/2 oz) blue cheese
crumbled

Instructions:
Preheat oven to 200°C (400°F). Place the pumpkin in a bowl and add 1 tablespoon oil, salt and pepper. Toss to combine and transfer to a lightly greased oven tray lined with non-stick baking paper. Roast for 12–15 minutes or until golden.
Meanwhile, place the eggs, half-and-half, Parmesan, salt, and pepper in a large bowl and whisk to combine.
Heat a 22cm (8-inch) ovenproof non-stick frying pan over low heat. Add the remaining oil and the butter and swirl to cover base and edges of the pan. Add the egg mixture and cook for 5 minutes or until the edges begin to set. Top with the pumpkin, marjoram, cheddar and blue cheese and cook for a further 15 minutes. Transfer to the oven and bake for 8–10 minutes or until the frittata is just set. Sprinkle with Parmesan and slice to serve.
Pork Chops with Celery and Almond Salad

Ingredients:
1/4 cup dried unsweetened cranberries
3 tablespoons unseasoned rice vinegar
2 (1 1/2"-thick) bone-in pork rib chops (about 1 pound each), patted dry
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
1/2 cup parsley leaves with tender stems
1/4 cup chopped salted, dry-roasted almonds
1 ounce Parmesan, shaved
Kosher salt

Instructions:
Combine cranberries and vinegar in a small bowl and set aside.
Season pork generously with salt, then rub with 1 Tbsp. oil total. Heat a dry medium skillet, preferably cast iron, over medium. Cook pork chops, moving once or twice to hotter areas of skillet, until first side is deeply browned, 6–9 minutes. Turn pork chops and cook until second sides are browned, about 5 minutes. Working one at a time, set chops on fatty side with tongs to melt and brown fat cap, about 1 minute each. At this point an instant-read thermometer inserted into the center of each chop should register 135°F.
Add thyme, garlic, and butter to skillet and swirl to melt butter. Tilt skillet toward you so butter pools in the pan and spoon foaming butter over chops continuously until butter is browned, 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. oil. Add cranberries, celery, parsley, almonds, Parmesan, and several pinches of salt; toss to combine.
Cut along bones to remove meat from pork chops; slice meat 1/2" thick. Transfer meat and bones to a platter along with garlic and thyme, then drizzle any accumulated juices left on cutting board over top. Serve with salad.