Indian Spiced Pork Chops

 

Indian Spiced Pork Chops

Indian Spiced Pork Chops

These amazingly delicious pork chops are marinated in a yogurt mixture filled with earthy, South Asian spices, grilled hot and fast, and topped with cilantro and chilies. Succulent, flavorful, and quite easy to prepare.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Fusion, Indian
Servings 4 People

Ingredients
  

  • 4 bone-in pork loin chops
  • for marinade:
  • 1/2 cup whole milk yogurt
  • 1/4 cup minced onion
  • 2 cloves garlic, minced
  • juice of 2 limes
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • for garnish:
  • 1/4 cup cilantro leaves, chopped
  • 1 red chili, finely chopped

Instructions
 

  • Place pork chops in a resealable plastic bag. Combine marinade ingredients and pour over chops. Make sure they are well coated. Seal bag and place into refrigerator for 4-8 hours.
  • Preheat grill for medium high heat. Remove chops from bag and place onto grill. Carefully pour or brush any remaining marinade in the bag, on top of the chops. Discard bag. Cook pork chops for 16-20 minute, turning a few times during the cooking process. Once the chops reach an internal temperature of 150 degrees F., remove from grill.
  • Let chops rest for a few minutes and garnish with cilantro and chopped chilies.

Notes

Photo and recipe by: Sabrina Baksh
 
What to serve with it: I recommend serving these chops with a freshly made pulao (a simple rice dish made with basmati rice), or grilled potatoes and other vegetables.
Substitutions for pork: You can substitute these pork chops with lamb chops or chicken breasts. Adjust cooking times accordingly. Lamb chops are well done at 145 degrees F., so a temperature between 130-135 degrees F., might work best for most people. Chicken must be cooked to 165 degrees F. Marinate for the same times listed above.