Since I’m taking summer classes right now, John and I haven’t been having dinner together, so Sundays we prepare dinner together.
For tonights meal, we made pork chops with saffron rice and tomato sauce.
Pork Chops with Saffron Rice and Rustic Tomato Sauce – 2 servings
2 bone-in pork chops
Freshly ground black pepper
2 tablespoons olive oil
1 small garlic clove, minced
1/2 cup dry white wine
1 10-oz container grape tomatoes
3/4 cup rice or orzo
Pinch of saffron threads, crumbled
1 tablespoon unsalted butter
1/4 cup grated Parmigiano-Reggiano
Pat pork chops dry and season with salt and pepper. Heat oil in a large saute pan, over medium-high heat. Once oil is hot, add pork chops and cook until golden brown on both sides, about 3-4 minutes per side. Transfer chops to a plate, reserve saute pan.
To prepare rice follow package instructions to cook rice al dente. Add rice and saffron, cooking until al dente. Drain well if there’s water remaining and return to saucepan. Stir in butter and cheese.
Meanwhile, in the saute pan, add garlic, and cook until fragrant, about 30 seconds. Stir in 1/4 cup wine (stand back!), tomatoes, and pinch of salt and pepper. Stir to scrape up any left bits on the pan. Simmer gently, carefully pressing on tomatoes until they collapse, about 10-15 minutes. (The fresher the tomatoes, the longer it may take to cook.) Add the pork chops and any juice accumulated in the plate to the pan, cook until heated throughout.
To serve, divide rice among 2 plates, top with pork chops and tomatoes. Add remaining 1/4 cup of white wine to pan, over medium heat, and simmer to deglaze pan, pour juices over chops, and enjoy.
This recipe is also easy to double, triple, quadruple…whatever! And it’s delicious made with chicken legs and thighs, if you prefer. As you’ll note in the photos, I used a variety of small tomatoes because it was what John brought in from our garden – feel free to use whatever small variety tomato you know of.