Ingredients

• 6 tablespoons water
• ¼ teaspoon saffron threads (or ground turmeric)
• 1 lemon, for zest
• 4 (¾-inch-thick) boneless pork chops (1 ½ lb)
• Large zip-top bag
• ½ cup low-fat plain Greek yogurt
• 1 tablespoon chunky garlic stir-in paste
• ½ cup all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• ½ teaspoon pepper
• ¼ cup olive oil

Steps

1. Place water in microwave-safe cup; microwave on HIGH 1–2 minutes until hot. Add saffron and let stand 1 minute. Zest lemon (1 teaspoon). Place pork in bag (wash hands).
2. Combine in medium bowl: yogurt, garlic paste, zest, and saffron water. Whisk until blended; reserve ½ cup. Transfer remaining mixture to bag with pork; seal bag and knead to coat pork. Let stand 30 minutes (or chill overnight) to marinate.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine flour, oregano, basil, salt, and pepper in shallow bowl. Place oil in pan. Remove pork chops from bag; dip individually into flour mixture, coating both sides and pressing with fingertips to adhere (wash hands). Place pork chops in pan; cook 3–5 minutes on each side until browned and 145°F. Drain pork chops on paper towels. Serve with reserved sauce on the side.

Ingredients

• 1 cup carrot sticks (about 4 oz)
• 1 tablespoon olive oil
• 1 (5 oz) package yellow rice mix
• ½ cup sweetened, dried cranberries
• 1 ½ cups no-salt-added chicken stock (or broth)
• 0.5 oz fresh basil

Steps

1. Cut carrots into ½-inch cubes. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add rice and carrots; cook and stir 1 minute.
2. Stir in cranberries and stock; bring to a boil. Reduce heat to low; cover and simmer 18–20 minutes until liquid is absorbed and rice is tender.
3. Chop basil (¼ cup). Fluff rice with fork and stir in basil. Serve.