Place water in microwave-safe cup; microwave on HIGH 1–2 minutes or until hot. Add saffron and let stand 1 minute. Zest/grate lemon peel (no white; 1 teaspoon). Place pork in bag.

Combine in medium bowl: yogurt, garlic, zest, and saffron mixture; whisk until blended (reserve 1/2 cup for later use). Transfer remaining mixture to bag with pork; knead bag to coat pork. Let stand 30 minutes to marinate (or marinate overnight in refrigerator).

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Combine remaining ingredients (except oil) in shallow bowl. Place oil in pan.

Remove pork chops, one at a time, from bag; dip pork into flour mixture (coating both sides) and press with fingertips to evenly coat.

Place pork chops in pan; cook 3–5 minutes on each side until browned and pork is 145°F.

Drain pork chops on paper towels. Serve with reserved sauce on the side.