Sunday lunch never tasted better than with our turmeric-crusted pork chops and spicy rice. Invite your loved ones over and treat them to this spicy, wintery special.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the rice
¼ cup slivered almonds
¼ cup raw pistachios, shelled
1 cup basmati rice, cooked al dente
¼ cup raisins
¼ cup pomegranate rubies
¼ tsp ground cardamom
¼ tsp ground cumin
¼ tsp ground turmeric
Pinch salt
For the pork chops
3 tbsp olive oil
1 tbsp fish sauce
2 tsp oyster sauce
1 tsp tomato paste
½ tsp + 1 tbsp ground turmeric
½ tsp salt
½ tsp ground black pepper
1 clove garlic, peeled and chopped
4 bone-in pork chops
1 cup breadcrumbs
2 tbsp flour
1 egg, beaten
½ cup vegetable oil

METHOD
For the rice
1. Preheat oven to 180°C.
2. Place the nuts in a single layer on a baking tray. Roast for 5–10 minutes, until golden and fragrant. Remove from the oven and chop coarsely.
3. Mix all the rice ingredients.
For the pork chops
1. Make a marinade by mixing the olive oil, fish sauce, oyster sauce, tomato paste, ½ tsp turmeric, salt, pepper and garlic. Rub into the chops.
2. Mix 1 tbsp turmeric with the breadcrumbs.
3. Dip each chop in the flour, then the egg and then the breadcrumbs, ensuring it is completely covered in breadcrumbs.
4. Heat the vegetable oil in a pan over high heat. Fry the chops for 7–10 minutes, until golden on both sides. Serve with the rice.