PORK CHOPS WITH YELLOW RICE

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 in about 30 minutes which makes it perfect for a weeknight meal. I have been making this for 52 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.

P.S. If you want to use yellow rice in a box, by all means do so.  Follow the instructions and use water for the chicken stock.  No need to add the onion, saffron, or turmeric.

2 thick center cut, bone-in pork chops
Sea salt and freshly ground black pepper
1 T avocado oil

½ medium yellow onion, finely diced
1 cup white rice
1 pinch of saffron
1 t turmeric
2 cups chicken stock
1 T unsalted butter
½ cup sour cream

Season the chops with salt and pepper.

In a cast-iron skillet, brown the chops over medium-high heat in oil for about 4 minutes on each side.
Use a mesh platter screen to keep the stove from getting splattered with grease.

Remove chops to a plate and set aside.
Reduce heat to medium, add the onion and cook for 5 minutes.

Add rice, saffron, turmeric, and chicken stock.
Bring to a boil and simmer a couple of minutes.

Return the chops to the pan, reduce heat, cover and cook for 20 minutes.

Remove chops and stir in the butter and sour cream.

Return chops to the skillet and take the skillet to the table, if desired.

Serves 2