Begin by cooking the wild rice according to package instructions. This usually involves boiling the rice in water for about 20-25 minutes, or until tender. 2. In a small bowl, mix together the heavy whipping cream, dijon mustard, lemon juice, minced garlic, dried dill, and a pinch of salt and black pepper. Set aside. 3. Season both sides of the pork chops with salt and black pepper. 4. In a large skillet, heat a drizzle of olive oil over medium-high heat. Cook the pork chops for about 3-4 minutes per side, or until they are fully cooked and golden brown. Remove the pork chops from the skillet and set aside. 5. In the same skillet, add the cooked wild rice and chicken broth. Bring to a simmer and let it cook for about 5 minutes, or until the sauce begins to thicken
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