Directions

1. Preheat the oven to 350 F.
2. In a small bowl, mix lemon zest, 2 tablespoon lemon juice, garlic, onion powder, 1 tablespoon oregano, 2 tablespoon olive oil, salt, and pepper.
3. Place pork chops in a 1-gallon resealable bag and pour in the marinade. Let pork marinate in the refrigerator for 30 minutes or overnight.
4. In a large oven-proof skillet, heat remaining olive oil over medium-high heat and sear pork chops on one side for 2–3 minutes. Remove and set aside.
5. Add onion to pan and season with salt and pepper. Sauté for 5 minutes until softened and translucent.
6. Add the rice and turmeric to the onions and toast for 1–2 minutes, stirring often.
7. Pour the remaining lemon juice and broth into the skillet, then stir in thyme and remaining oregano. Taste the liquid and add salt if needed.
8. Once the broth has started to boil, place pork chops on top of rice, browned side up. Add back any accumulated juices.
9. Cover the skillet with a lid or cover well with foil and place it into the oven. Bake for 20 minutes, then remove the lid or foil and bake for another 10 minutes. Pork is fully cooked when the internal temperature reaches 145 F.
10. Remove from the oven and allow to rest for 3–5 minutes.
11. Serve with your choice of garnish and enjoy.