|Nutritional Guidelines (per serving)|
|Servings: 6 pork chops (4 to 6 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 23g||9%|
|Dietary Fiber 4g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pork or lamb chops braised with fragrant Indian spices turn into cut-with-a-fork-tender hunks of meat. You can use bone-in or boneless chops, according to your preference. This dish often appears on tables in India for special occasions, such as Christmas or Easter, but it would make a perfect project for a chilly fall afternoon too. Serve pork or lamb chops with a green salad.
- 6 pork or lamb chops
- Juice of 1 lime
- 1 teaspoon kosher salt
- 4 tablespoons vegetable or canola or sunflower oil (divided)
- 2-inch piece of cinnamon
- 5 to 6 cloves
- 8 to 10 peppercorns
- 5 split pods of cardamom
- 2 bay leaves
- 2 large onions (sliced)
- 10 to 12 cloves of garlic (minced)
- 1-inch piece of ginger (peeled and minced)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 green chilies (minced)
- 2 large tomatoes (cubed)
- 2 tablespoons tomato ketchup
- 1/2 cup chicken stock
Rub the chops with a mixture of lime juice and salt and marinate for 1 hour.
Heat a skillet on medium heat and add 1 tablespoon oil; cook the chops for about 3 minutes, flip and cook for about 3 minutes on the other side, until just brown. Set them aside.
Heat the remaining oil in a deep pan, add the spices through bay leaves and fry them until they darken and give off a delicate aroma.
Add the onions and cook until they turn transparent. Add the garlic and ginger and cook for 1 minute.
Add the powdered spices, green chilies, tomatoes, and ketchup and cook until the oil separates from the masala.
Add the chops to the pan and stir to cover them with the masala. Reduce the heat to low.
Add the chicken stock, season the sauce to taste and cook on low heat until the meat turns tender, about 1 hour. Nearly all of the stock should evaporate during cooking.