Recipe provided by Chef Crusco Catering in Austin, Texas Ingredients 4 Pork Chops – 1/2 to 1/4 inch thin 1 Can Chickpeas – rinsed and dried 20-25 Cherry Tomatoes – cleaned and whole 5-6 Rosemary Stems – leaves removed on 2 10 Cremini Mushrooms – cleaned 3 Large Shallots – peeled and sliced lengthwise into
