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Spiced Pork Chops & Saffron Rice
with Almonds & Lemon Yogurt
35 MIN
2 Servings
From the Test Kitchen
This recipe is inspired by the flavors and technique of tahdig—a beloved Persian rice dish named for the deliciously crispy crust that forms at the bottom of the pan. It’s the perfect accompaniment to our pork chops, which are seared in a coating of our warming shawarma spice blend, then topped with a spoonful of creamy lemon yogurt.
12 green SmartPoints® per serving
11 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
-
NutritionPER SERVING
-
Calories700 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
-
½ cup Long Grain White Rice
-
1 Lemon
-
2 cloves Garlic
-
1 Red Onion
-
½ cup Plain Nonfat Greek Yogurt
- 2 Tbsps Sliced Roasted Almonds
-
1 pinch Saffron
-
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
-
1 Poblano Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the lemon yogurt
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Cook & finish the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and lemon yogurt. Garnish with the almonds. Enjoy!
1
Prepare the ingredients & make the lemon yogurt
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Quarter and deseed the lemon. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the yogurt and the juice of 2 lemon wedges; season with salt and pepper.
2
Cook the rice
In a small pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
3
Cook the pork
Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for pork.
4
Cook & finish the vegetables
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced pepper and chopped garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a large bowl and stir in the juice of the remaining lemon wedges. Wipe out the pan.
5
Finish the rice & serve your dish
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Transfer to the bowl of finished vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the finished rice topped with the sliced pork and lemon yogurt. Garnish with the almonds. Enjoy!
Tips from Home Chefs