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1
Preheat the broiler and arrange the oven rack 8 inches from the broiler.
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2
Heat a large sauce pot over medium heat.
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3
Add the butter and let it melt, then add the orzo and stir.
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4
Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine.
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5
Add the saffron threads and stir in the stock.
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6
Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid.
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7
Cook the rice until tender, about 15 to 18 minutes.
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8
Meanwhile, roll the pomegranate on the counter while applying pressure for a minute.
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9
Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out.
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10
Squeeze the pomegranate until 3/4 to 1 cup of juice is produced.
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11
Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf.
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12
Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes.
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13
Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce.
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14
Cook until thickened, about 1 minute.
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15
Remove and discard the peppercorns, whole cloves and the bay leaf.
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16
Arrange the chops on a broiler pan and season with salt and pepper, to taste.
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17
Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers.
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18
When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat.
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19
Add the garlic and stir for 2 minutes, then add the spinach and let it wilt.
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20
Season with salt, pepper, and nutmeg, to taste.
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21
Arrange 3 chops on each serving plate.
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22
Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside.
