These amazing Indian-Spiced Pork Chops are marinated in a yogurt mixture filled with fragrant South Asian spices, grilled to perfection, then topped with cilantro and chilies. Succulent, flavorful, and easy to prepare. These Indian-spiced pork chops will quickly become a favorite, and it’s the perfect way to dress up a simple. We recommend using rib chops for this recipe as they tend to stay nice and juicy when cooked. Not only will the yogurt marinade infuse these pork chops with flavor, but like buttermilk, it will act as a semi-brine and tenderizer.
What is Garam Masala?
Garam masala is a warm and fragrant spice mixture used in dishes across South Asia, including the cuisine of India, Pakistan, Nepal, Afghanistan, and Bangladesh. The ingredients can vary from region to region but usually consists of red chili powder (not to be confused with American chili powder), cumin, cardamom, cloves, nutmeg, cinnamon, and coriander. The spices are toasted, then ground into a powder. Garam masala is available pre-ground in most grocery stores, South Asian specialty markets, and online storefronts.
Ingredients for Indian-Spiced Pork Chops:
- Pork chops: bone-in rib chops, about 1″ thick
- Whole milk yogurt
- Onion: white or red onion
- Coriander powder
- Garam masala
- Ginger powder
- Red food coloring: this provides a red tint to the marinade.
- Fresh cilantro: substitute with Italian parsley.
- Red chili
Marinating your pork chops:
Once you have combined your marinade, taste it. If you’d like to add a little more spice, add 1/2 teaspoon at a time. Use large plump limes for your marinade. I find that microwaving them for 10-15 seconds will release more juice.
Marinate these Indian-spiced pork chops for 4-8 hours. This marinade is forgiving, so you can marinate for up to 12 hours.
Grilling your Indian-spiced pork chops:
I recommend cooking these chops at 350 degrees F for 16-20 minutes. According to the pork experts, the safe temperature for consuming pork chops is 145 degrees F. Please see below for pork chop doneness temperatures.
Medium-Rare -Medium: 145-150 degrees F
Medium: 150-155 degrees F
Medium-Well: 155-160 degrees F
Well done: 160 degrees F
Have a reliable instant-read thermometer nearby. It will help you pull your pork chops at the right temperature. I recommend pulling the pork chops 3-5 degrees before target temperature. The carry-over heat will bring them up to temp. Rest these pork chops for 5-7 minutes before serving.
Storing leftover pork chops:
Store these chops in an airtight container in the refrigerator for 4 days. Rewarm in the oven at 300 degrees F.
Indian Spiced Pork Chops
- 4 pork rib chops or 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 teaspoon salt
- 1/2 teaspoon ginger powder
- 3-4 drops red food coloring optional
- for garnish:
- 1/4 cup cilantro leaves, chopped
- 1 red chili, finely chopped optional
- 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 heat, or 350 degrees F. Remove chops from bag and place onto grill. Carefully pour or brush any remaining marinade in the bag, on top of the chops. Cook pork chops for 16-20 minutes, turning a few times during the cooking process. Once the chops reach an internal temperature of 145 degrees F., remove from grill.
- Rest the pork chops for 5-7 minutes, and garnish with cilantro and chopped chilies.
Photos by: Sabrina Baksh