FCL Publix Recipes: Creamy Marinated Pork Chops with Vegetable Yellow Rice

What's Cooking with Publix

Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

Creamy Marinated Pork Chops with Vegetable Yellow Rice

Cooking Sequence
 
Servings: 4
Total Time: 1 hour
Active Time: 35 minutes
 
Prepare pork through step 2 and begin to marinate (5 minutes)
Marinate pork for 20 minutes; prepare rice and begin to simmer (30 minutes)
Complete pork and rice; serve (25 minutes)
 
Cooking Instructions
 
Creamy Marinated Pork Chops
 
Ingredients
 
6 tablespoons water
1/4 teaspoon saffron threads (or turmeric)
1 lemon, for zest
1/2 cup plain low-fat Greek yogurt
1 tablespoon chunky garlic paste
4 (3/4-inch-thick) boneless pork chops (1 1/2 lb)
Large zip-top bag
1/2 cup flour
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup olive oil
 
Steps
 
Place water in microwave-safe cup; microwave on HIGH 1–2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.
 
Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).
 
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan. Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat. Place pork chops in pan; cook 3–5 minutes on each side until browned and pork is 145°F. Drain pork chops on paper towels. Serve with reserved sauce on the side.
 
Vegetable Yellow Rice
 
Ingredients
 
1 cup carrot sticks, chopped
1 tablespoon olive oil
1 (5-oz) package yellow rice mix
1/2 cup dried sweetened cranberries
1 1/2 cups no-salt-added chicken stock (or broth)
1/4 cup fresh basil, finely chopped
 
Steps
 
Cut across carrots to make 1/2-inch cubes (dice). Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add rice and carrots; cook and stir 1 minute. Stir in cranberries and stock.
 
Bring rice to a boil. Reduce heat to low; cover and simmer 18–20 minutes or until liquid is absorbed and rice is tender.
 
Chop basil. Fluff rice with a fork and stir in basil. Serve.
 
Aprons Advice
 
Complete your meal with steamed vegetables, fresh salad blend, green tea, and fresh fruit parfaits for dessert.

 

Don't have saffron threads? You can substitute an equal amount of ground turmeric instead.

© 2017 WTLV-TV


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