This certainly isn't a "30 minute meal", but it is super easy
Pork Chops with Saffron Rice
6 pork chops, 1/2 -3/4" thick (honestly, I just use 4 chops)
1/2 tsp. salt
dash pepper
2 Tbsp. Crisco
1 (6 oz.) pkg. saffron rice mix (you find this by the regular rice)
1/2 c. chopped onion
1 beef bouillon cube
1-3/4 c. hot water
1/2 c. sour cream
Sprinkle chops with salt and pepper on both sides. In large skillet, slowly brown chops in hot Crisco, drain off excess fat. Add rice mix and onion. Dissolve bouillon cube in hot water; pour over rice. Bring to a boil; reduce heat, cover and simmer over low heat for 40 minutes, until chops are tender, stirring occasionally. Add an additional 1/2 c. water during cooking, if necessary. Remove chops to warmed platter; stir sour cream into rice mixture. Cook and stir over low heat until heated through.
Pork Chops with Saffron Rice
6 pork chops, 1/2 -3/4" thick (honestly, I just use 4 chops)
1/2 tsp. salt
dash pepper
2 Tbsp. Crisco
1 (6 oz.) pkg. saffron rice mix (you find this by the regular rice)
1/2 c. chopped onion
1 beef bouillon cube
1-3/4 c. hot water
1/2 c. sour cream
Sprinkle chops with salt and pepper on both sides. In large skillet, slowly brown chops in hot Crisco, drain off excess fat. Add rice mix and onion. Dissolve bouillon cube in hot water; pour over rice. Bring to a boil; reduce heat, cover and simmer over low heat for 40 minutes, until chops are tender, stirring occasionally. Add an additional 1/2 c. water during cooking, if necessary. Remove chops to warmed platter; stir sour cream into rice mixture. Cook and stir over low heat until heated through.
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