Pork chops for my lunch today, a complete, scrumptious and delicious meal. These are pan fried with on extra oil. A must try recipe.
Ingredients
5 Pork chops
2 Tablespoon Level Vindaloo Masala - Homemade1/2 Teaspoon Level Garam Masala powder - Homemade
10 Cloves Garlic - chopped
1 Inch Piece of Ginger - chopped
1 Tablespoon Lemon Juice
2 Tablespoons Vinegar or according to taste
1 Tablespoon Oil
Salt to taste
1/2 Cup water
Method
Cut the skin cut / fat of the chop and lightly flatten them with a steak hammer - see pic above.
Wash the chops well and drain them. Then rub salt into the chops and place them in a colander for 10 to 15 minutes. In the meanwhile let's grind the paste.
Grind all the above ingredients to fine paste. Keep aside.
Wash the chops again in fresh water and pat them dry. Take each chop and rub the ground vindaloo red masala paste on to each very well.. Place the marinated chops in flat container and keep it overnight in the refrigerator.
Arrange the chops in a single layer with 1/2 cup water and on high flame take one whistle. Reduce the flame to medium low and let it cook for 10 minutes . Switch off the flame.
Let the cooker cool completely. In case you find that there is any gravy still in the pan then on high flame dry out the gravy( I did this step) The chop should dry yet juicy.
In the same pan you will see sufficient oil has been released , remove the chops on a plate and fry them two at a time in the same oil.
Saute veggies , like broccoli, colored bell peppers, baby potato, cherry tomatoes ( these cherry tomato beauties are from my kitchen garden) and some onions rings.
Labels : Pork, Pork Chops, Vindaloo Masala, East Indian, Pan Fried
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I ate this dish Chile Mustard Pork Kabobs at my cousin place. But I am sharing the recipe of Red Masala Pork which I viewed on site https://livingfoodz.com/recipes/steamed-pork-momos-1660. Preparation time is fifteen minutes and cooking time is more than half an hour. It the yummiest recipe ever. Chile Mustard Pork Kabobs and steamed Pork Momos both are the spiciest dishes I ate.
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