4 cups chicken broth
4 cloves garlic, minced
1 cup Arborio rice
3 cups corn kernels
1/2 cup parmesan cheese, grated
1/4 cup parsley, chopped

1. Heat 1/2 cup of the chicken broth in a large sauce pan over medium-high heat and add the garlic, stirring until boiling.
2. Meanwhile, bring remaining chicken broth to a boil in a separate sauce pan.
3. Add the rice and corn to the garlic with another 1/2 cup or so of the broth. Reduce heat to a simmer.
4. Continue cooking the rice, adding the remaining stock as needed, until the rice becomes soft and creamy.
5. Remove from heat and stir in parmesan and parsley to serve.

Makes 4 servings

4 six ounce pork chops
2 tablespoons vegetable oil
2 tablespoons honey
4 sage leaves, chopped
1 sprig rosemary, chopped
salt and pepper

1. Preheat oven to 500 degrees with an ovenproof skillet inside.
2. Coat pork chops with vegetable oil and season with salt and pepper.
3. Put pork chops in the hot skillet and place in the oven, cooking until fully cooked, about 15 minutes.
4. Meanwhile, combine honey, sage and rosemary.
5. Pour honey dressing over pork chops to serve.

Makes 4 servings

I reached the end of my bulk buy of pork chops and had to come up with something to finish it off. I thought it would be nice to have Honey Lemon Pork Chops for dinner, but while I was eating it I couldn't help but feel like I was sick and in need of chamomile tea. The flavor of honey and lemon distintly remind me of that and that alone, which I guess this could be desirable to some, but it sort of threw off the dish for me. At least I had delicious, crispy fat from the broiler!

As an accompaniment I made a Creamy Corn Risotto. My Pea Risotto from a few months ago never really creamed up properly and didn't taste particularly good. I'd never really had problems with risotto before, so I'm not really sure why. I thought with the addition of corn that this would be particularly starchy and creamy, but it was basically like having corn in risotto. It was creamy, yes, but the corn seemed sort of out of place and didn't really add much to the dish. Perhaps actual creamed corn would've been a better addition.