Preparation
This dish combines perfectly grilled pork chops with aromatic saffron rice, creating a restaurant-quality meal at home. The golden rice with sweet peas complements the savory meat beautifully.
Cooking Instructions
1. Season the pork chops
Season the pork chops with salt, pepper, paprika, and lemon juice. Let marinate while you prepare the rice.
2. Prepare the rice base
In a medium pot, heat 2 tablespoons of olive oil and sauté the onion until translucent. Add the garlic and cook for 1 minute.
3. Toast the rice
Add the rice and stir for 1-2 minutes until the grains are coated with oil.
4. Add saffron and broth
Dissolve the saffron in a little warm broth. Add it to the pot along with the remaining broth and the bay leaf. Bring to a boil.
5. Cook the rice
Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Add the peas in the last 5 minutes of cooking.
6. Grill the pork chops
While the rice cooks, heat a grill pan or griddle with the remaining olive oil. Grill the pork chops for 4-5 minutes per side until nicely browned and cooked through (internal temperature of 63°C).
7. Rest and serve
Let the pork chops rest for 3 minutes before serving. Fluff the rice with a fork, garnish with fresh parsley, and serve alongside the grilled chops.
Tips
- Don’t overcook the pork chops - they should be juicy inside
- If saffron is too expensive, turmeric gives a similar color and nice flavor
- The rice should be fluffy, not sticky
- Let the meat rest before cutting to retain juices
Notes
Yield: 4 servings Calories: Approximately 520 kcal per serving Saffron adds a luxurious touch and beautiful golden color to the rice.