Spring is in the air and I have got a great, light recipe here that you will go to several times this spring and summer season.

I can't remember what cookbook I got the idea for this rice dish from but the first time I made it had to be at least 12 years ago.

I am notorious for not being able to follow a recipe verbatim and have changed this recipe by adding ingredients, which have made this dish unique and delicious. What I love about this rice dish is it can be served with anything from these simple and light pork chops to beef bourguignon. And although there is butter, cream and cheese in this dish it is not at all heavy and very light in flavor.

As for these pork chops they are a great idea for a weeknight meal because they cook up so quickly and are so full of flavor. Enjoy!

Please don't forget about the benefit for Riley Herrera this Sunday March 25th at the Red Lion Colonial Inn from 2-10 p.m. I have donated a dinner (to be prepared at a later date) that will be auctioned off. So I look forward to seeing you all there.

Lemon-Thyme Pork Chops

8 thin center cut pork chops

Salt & pepper for seasoning

Juice of 1 lemon

2 tablespoons dried thyme leaves

2 tablespoons olive oil

Fresh lemon wedges for garnish

Season pork chops with salt, pepper and thyme then drizzle with lemon juice and olive oil. Place in a plastic storage bag or a marinating container. Place in the fridge and marinate for at least 2 hours but as long as overnight.

Allow pork chops to sit at room temperature for 10 minutes before cooking. Heat a large skillet over medium high heat and add just enough olive oil to lightly coat the bottom. Add pork chops and cook about 4-5 minutes per side; you may have to do this in two batches. Serve with fresh lemon wedges.

Serves 4.

Cooks note: This easy marinade can be used on pretty much any meat or fish.

If you're in the grilling mood, toss these chops on the grill, they will only taste better! But be careful, because they will cook fast.

Lemon Rice

4 cups vegetable or chicken broth or water

2 cups dry long grain white rice

5 tablespoons salted butter

1 large lemon juiced approx. 1/3 cup (seeds removed) reserve the peel

2 garlic cloves minced

1½ cup whipping cream -- warmed

½ cup sour cream

1 cup chopped green onions

1 tablespoon fresh lemon zest

1 cup grated Monterey jack cheese

½ cup freshly chopped Italian parsley

Fresh ground black pepper

Preheat oven to 375 degrees.

Bring broth or water to a boil in a medium soup pot. Add rice and 1 tablespoon butter, reduce heat to medium low, cover and cook for 20 minutes until rice is tender and liquid is absorbed. Do not over cook.

Meanwhile, heat a saucepan over lowest heat setting. Melt remaining butter and add lemon peel and garlic. Stir occasionally while allowing flavors to infuse; about 5-8 minutes, do not burn the garlic. Remove and discard lemon peel and set butter aside until ready to use. Once rice is cooked, remove from heat and add butter, lemon juice, whipping cream, sour cream, green onion and lemon zest. Stir well to combine. Transfer to a casserole dish and top with grated cheese and fresh parsley. Lightly season with pepper, cover and bake for 15 minutes. Serves 6.