Delicious Pan Fried Pork Chop Recipe with Fragrant Persian Rice
Posted on October 01, 2018
Pan fried Pork Chop with Persian Rice
Prep Time 15 minutes mins
Cook Time 10 minutes mins
0 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Any, Asian, Mediterranean
- 1½ cups basmati rice
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 2 Tbsp pinenuts lightly toasted
- 8 dried apricots thinly sliced
- ⅓ cup currants
- ½ cup plain greek yoghurt
- ¼ cup fresh mint leaves chopped
- ½ garlic clove crushed
Place the rice, half the turmeric and 2 1/4 cups (560ml) water in a medium saucepan. Bring to the boil. Reduce heat to very low. Cover and simmer for 10 mins or until liquid is absorbed. Set aside, covered, for 2 mins. Transfer to a large bowl.
Meanwhile, place chicken in a glass or ceramic dish. Combine oil, cumin and remaining turmeric in a bowl. Drizzle over chicken. Season. Toss to coat.
Heat a barbecue grill or chargrill on medium. Cook chicken for 4-5 mins each side or until cooked through.
Add currants, apricot, pistachio and pine nuts to the rice. Season. Stir until well combined. Combine yoghurt, mint, garlic and 1 tbs water in a bowl. Season.
Divide the rice salad and chicken among serving plates. Serve with the yoghurt mixture.
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