Tuesday, January 22, 2019


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 51 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
¾ 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 over medium-high heat, brown chops in oil for about 3 minutes on each side.
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 5 minutes.
Return chops to pan, reduce heat, cover and cook for 15 to 18 minutes, or until rice is tender and pork chops register 145 degrees F with an instant-read thermometer. 

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.

Serves 2

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