1

Preheat grill on high. Cook the wild rice, covered, in a saucepan of salted boiling water for 25 minutes or until tender. Add the beans 1 minute before the end of cooking. Drain well and return to the pan. Add the butter and gently stir to combine. Taste and season with salt and pepper.

2

Meanwhile, spread 1 tbs of the cranberry sauce on one side of each pork chop.

3

Place on a baking tray and cook under preheated grill for 6 minutes. Remove pork chops from grill. Turn and spread with the remaining cranberry sauce. Cook for a further 6 minutes or until brown and cooked through.

4

Spoon wild rice and beans among serving plates. Top with the pork chops and serve immediately.