I love pork chops! In general we didn’t eat them much at my mom’s house but when I tried this cut I fell in love with it right there. Every time I went to a restaurant where pork chops were in the menu I would ask for them. These glazed pork chops go really nice with the turmeric rice. The rice also has lime zest and garlic so it’s full of flavour.
* This post is sponsored by “El Volcán” and the opinions expressed are my own. Thanks for supporting the brands that make this blog possible *
The glaze for these chops has brown sugar (which gives it a golden colour and a honey taste) but also apple vinegar which makes it a nice sweet and sour finish.
When we fry the pork chops they’re also joined in the pan with a couple garlic cloves and fresh thyme that give them even more flavour. This technique you can use whenever you’re searing or pan-frying protein. It means that they will not taste of “nothing” without necessarily adding more ingredients or overcomplicating the recipe.
It’s undeniable that these chops look really attractive on the pan and not just because of the sugar glaze that give them a really nice glow but also because of its golden colour from the pan-frying.
I love the colour the turmeric give the rice! It looks 500 times more appealing than plain white rice and has a ton more flavour too. The sweet taste form the pork chops makes a really good match with the turmeric as well.
These pans are so pretty that it even looks good to serve in them directly! They make you doubt if they are for cooking or decorating 🙂
Ingredients
For the turmeric rice
- olive oil
- 100 g white onion cut in very small cubes
- 1 garlic clove finely grated or minced
- 1 lime, zested
- 1 bayleaf
- 1/2 tsp turmeric
- 10 tbsp white wine
- 160 g long grain rice (approximately 1 cup)
- 300 ml water (approximately 1 1/4 cup)
For the glazed pork chops
- 3 pork chops
- vegetable oil
- 1 tsp unsalted butter
- fresh thyme
- 2 garlic cloves
- salt and pepper to taste
- 4 tbsp water
- 100 ml apple vinegar
- 5 tbsp brown sugar
Instructions
For the turmeric rice
- Cook the onion in olive oil on medium heat until its translucent and soft.
- Add the garlic, lime zest, bayleaf and turmeric and cook for a minute.
- Add the white wine and let it evaporate completely.
- Add the rice and salt and heat it up stirring constantly for a couple of minutes.
- Add the water and wait for it to star boiling. When it does, decrease the heat to minimum and put a lid.
- Cook for 20min or until the rice it's dry. Once it's dry move the rice around to keep it fluffy.
For the glazed pork chops
- Add a bit of vegetable oil and butter to a pan on medium heat. The oil prevents the butter from burning.
- Pat-dry the pork chops with kitchen paper so they go really golden and lay them on the pan. Don't move them so they go nice and golden and cook for 4min on each side. Don't overcrowd the pan or they won't go golden.
- Add salt and pepper when you flip them and keep cooking. The pork chops should be juicy: if you have a meat thermometer then you can take them out when they reach 63C at the centre; temperature at which bacterias can no longer survive. If not, 4 minutes per side should be enough if your chops are 5mm thick.
- If you have to make several chops you can have a warm dish ready (you can heat it up in the microwave) so you can put them on it as they are ready and cover them with tin foil.
- When they're all ready remove the excess fat from the pan and add the glaze ingredients. Let them evaporate until it looks like liquid honey.
- Return the chops to the pan and let them get covered in the glaze.
