I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
You can buy a box of processed yellow rice with MSG and other flavor enhancing chemicals, but this is so much better for you. You can now find less expensive American saffron in your grocery store, and you only need a pinch; if not just add a little more turmeric. This dish is ready in under 30 minutes which makes it perfect for a weeknight meal. I have been making this for almost 48 years. My children loved it while growing up and of course I made it with 4 pork chops. Now that there's only the two of us, I divided the recipe in half. It is totally delicious and the pork chops remain moist and tender, just don't overcook them.
2 center cut, bone in pork chops
Salt and freshly ground black pepper
1 T avocado oil
½ medium yellow onion, minced
1 cup white rice
1 pinch of saffron
1 t turmeric
2 cups chicken stock
1 T unsalted butter
½ cup sour cream
Season chops with salt and pepper.
In a cast-iron skillet, brown chops in oil for about 4 minutes
on each side, until brown.
I use a mesh platter screen to keep the stove top from
getting covered with grease.
Remove chops and set aside.
Reduce heat to low and add onion to skillet and slowly cook
for 5 minutes.
Add rice, saffron, turmeric, and chicken stock.
Bring to a boil and simmer for a couple of minutes.
Return chops to pan, reduce heat, cover and cook for 20 to 25 minutes, or until rice is tender and pork chops register 145 degrees F with an
Remove chops and stir in butter and sour cream.
Return chops to skillet and take the skillet to the table or
spoon onto two plates.