Best 6 Indian Pork Chops Recipes
Tantalize your taste buds with succulent Indian-spiced pork chops, an irresistible culinary journey that blends aromatic spices with the tender juiciness of pork. Embark on a flavor-filled adventure as you explore a collection of delectable recipes, each offering a unique symphony of flavors.
From the vibrant "Pork Chops in a Creamy Tomato Sauce" to the tantalizing "Pork Chops with a Sweet and Spicy Glaze," this article presents a treasure trove of culinary delights. Discover the secrets behind the aromatic "Pork Chops with Fenugreek and Mustard Seeds," where the nutty warmth of fenugreek harmonizes with the pungent pop of mustard seeds. Indulge in the richness of "Pork Chops in a Coconut Curry Sauce," where the creamy coconut milk embraces the bold flavors of Indian spices.
Prepare to be captivated by the vibrant "Pork Chops with a Mustard and Cumin Rub," where the tangy bite of mustard and the earthy warmth of cumin create a captivating dance on your palate. Embrace the simplicity yet profound flavors of "Pork Chops with a Garam Masala Rub," where the harmonious blend of spices elevates the pork's natural goodness.
Each recipe is meticulously crafted to guide you through the culinary process, ensuring that you can recreate these tantalizing dishes in the comfort of your own kitchen. Indulge in a sensory experience like no other, as the aromatic symphony of Indian spices mingles with the tender embrace of pork, creating a symphony of flavors that will leave you craving for more.
MOM'S INDIAN PORK CHOPS & RICE
I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540.
Provided by laurenpie
Categories One Dish Meal
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
- Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
- Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
- Bake, covered, at 350 degrees for 55-65 minutes.
- Serve with a spatula to preserve your nice chop/tomato/onion stack.
INDIAN PORK CHOPS AND RICE
I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!
Provided by puppitypup
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Grease 10 x 13 dish and preheat oven to 350 degrees.
- Note - If using regular table salt, reduce amount by at least half.
- In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
- Mix rice and mushroom soup.
- Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
- Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
- Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
- Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
- Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
- Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.
Nutrition Facts : Calories 474.3, Fat 17.8, SaturatedFat 5.5, Cholesterol 75, Sodium 482.3, Carbohydrate 49, Fiber 1.8, Sugar 3, Protein 27.3
INDIAN PORK CHOPS
Add a touch of spice to griddled pork with this simple recipe for marinated chops. Time does not include marinating.
Provided by English_Rose
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix together the fennel seeds, cumin, oregano, coriander and celery salt.
- Place the pork chops in a wide, shallow dish. Sprinkle over the fennel seed mixture and thoroughly coat the pork chops.
- Set aside to marinate for 1-2 hours in the refrigerator.
- Heat a griddle pan until hot. Place the marinated pork chops on the griddle pan and cook for 5-10 minutes on each side, depending on the thickness of the chops, until cooked through.
Nutrition Facts : Calories 233.6, Fat 14.7, SaturatedFat 5, Cholesterol 75, Sodium 69.3, Carbohydrate 1.6, Fiber 1, Protein 22.9
INDIAN PORK CHOPS
This is a great weeknight dinner entree - quick and easy with only five ingredients and delicious! Great with couscous or rice.
Provided by GABRIELLEDC
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
- In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 7.2 g, Cholesterol 36.3 mg, Fat 15.4 g, Fiber 0.5 g, Protein 13.3 g, SaturatedFat 4.2 g, Sodium 171.9 mg, Sugar 6.5 g
QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB
From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.
Provided by CHRISSYG
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grind fennel in a spice grinder.
- Mix all ingredients in a bowl except sugar.
- Place in a cold sauté pan.
- Turn heat to medium and heat/toast spices just until fragrant.
- DO NOT BURN.
- Remove from pan allow to cool to room temperature and add the sugar.
- Set aside.
- (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
- Pour into a two gallon zip lock type bag and add the chops.
- (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
- Refrigerate for about an hour, turning occasionally.
- Remove chops from brine and pat dry with paper towels.
- Coat with spice mixture and massage into the meat.
- Allow to sit with rub while preparing the grill.
- Prepare Grill to very hot.
- (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
- Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
- Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
- (Internal temp will rise to about 145 degrees) Serve.
Nutrition Facts : Calories 356.1, Fat 20.8, SaturatedFat 7.5, Cholesterol 68.8, Sodium 21295.6, Carbohydrate 23.7, Fiber 1.3, Sugar 21.2, Protein 18.8
INDIAN PORK (OR LAMB) CHOPS
Steps:
- * Rub the pork/ lamb chops with a mixture of lime juice and salt and marinate for 1 hour. * Heat a skillet till hot (on a medium flame) and cook the chops on it till brown on both sides. Keep aside. * Heat the oil in a deep pan, add all the whole spices and fry till they are slightly darker and give off a delicate aroma. * Add the onions and fry till transparent. Add the ginger and garlic and fry for a minute. * Add the powdered spices, green chillies, tomatoes, the ketchup and fry till the oil separates from the masala. * Add the pork/ lamb now and stir to cover them with the masala. * Add the chicken stock, season to taste and cook (on very low heat) till the meat is tender. All the stock should dry up by the time the dish is cooked. * Serve with a green salad of your choice.
Tips:
- To ensure the pork chops are cooked evenly, use a meat thermometer to check the internal temperature. It should reach 145°F (63°C) for medium-rare, 155°F (68°C) for medium, and 165°F (74°C) for well done.
- If you don't have a meat thermometer, you can check the doneness of the pork chops by cutting into the thickest part of the meat. If the juices run clear, the pork chops are done.
- To prevent the pork chops from drying out, cook them over medium heat and don't overcook them.
- If you want a crispy crust on the pork chops, sear them in a hot skillet before baking them in the oven.
- To add more flavor to the pork chops, marinate them in a mixture of herbs, spices, and liquids for at least 30 minutes before cooking.
- Serve the pork chops with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
Conclusion:
Indian pork chops are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like them spicy or mild, sweet or savory, there is an Indian pork chop recipe out there for you. So next time you're looking for a quick and easy weeknight meal, give Indian pork chops a try. You won't be disappointed!
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