Indian Pork Chops Recipes

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INDIAN PORK CHOPS



Indian Pork Chops image

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

1 teaspoon fennel seed, crushed
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon celery salt
2 pork chops

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

GRILLED PORK CHOPS WITH INDIAN SPICE RUB



Grilled Pork Chops With Indian Spice Rub image

Grilled pork chops are delicious, but the marriage between the open flame and Indian-inspired spices takes this dish to another level.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 38m

Yield 6

Number Of Ingredients 14

6 bone-in pork loin chops (about 1 inch thick)
1 tablespoon/15 mL cumin (ground)
1 tablespoon/15 mL brown sugar
2 dried chilies
1 teaspoon/5 mL whole cloves
1 teaspoon/5 mL coriander seeds
1/2 teaspoon/2.5 mL curry powder
1/2 teaspoon/2.5 mL cardamom powder
1/2 teaspoon/2.5 mL onion powder
1/2 teaspoon/2.5 mL black peppercorns
1/2 teaspoon/2.5 mL mustard seeds
1/2 teaspoon/2.5 mL cinnamon (ground)
1/4 teaspoon/1.25 mL garlic powder
1 teaspoon/5 mL kosher salt

Steps:

  • Gather the ingredients.
  • Place chiles, cloves, peppercorns, mustard and coriander seeds in a spice grinder. Grind until spices are a fine powder. Pour into a bowl and add remaining spices.
  • Place pork chops onto a baking sheet. Take rub and apply all over the front and back of the meat. Let stand at room temperature for up to 20 minutes. If you are making ahead of time, coat with spices, cover with plastic wrap and place into the refrigerator. Let stand for 20 to 30 minutes at room temperature before placing onto​ the grill.
  • To prepare for charcoal grilling, remove the cooking grate and light the charcoal in a charcoal chimney (look for a red, ashen color to the briquettes). You will need enough charcoal to cover half the coal grate, about 2 layers thick. Place cooking grate over hot coals and open vent. Oil grate and place chops onto grill directly over the coals. Grill for 2 minutes per side. Move to the indirect cooking space (where there are no coals) and continue cooking for 4 to 6 minutes per side or until the internal temperature is between 160 and 165 F.
  • Remove from grill and cover with foil. Allow chops to rest for 5 minutes. If using a gas unit, set temperature for medium-high heat and cook 8 to 9 minutes per side or until internal temperature is right. After the meat has had a chance to rest, serve immediately with your favorite side dishes.
  • Enjoy.

Nutrition Facts : Calories 75 kcal, Carbohydrate 4 g, Cholesterol 22 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, Sodium 232 mg, Sugar 2 g, Fat 3 g, ServingSize 6 pork chops (6 servings), UnsaturatedFat 0 g

GRILLED 'FUSION' PORK CHOPS



Grilled 'Fusion' Pork Chops image

Combining Indian and Asian ingredients, these are some of the best pork chops we've eaten!

Provided by INDIGOKING

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 3h25m

Yield 4

Number Of Ingredients 6

¼ cup soy sauce
¼ cup lime juice
1 tablespoon garlic paste
1 tablespoon ginger paste
4 (1-inch-thick) pork chops
1 tablespoon garam masala

Steps:

  • In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
  • Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
  • Preheat an outdoor grill for direct heat and lightly oil grate.
  • Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Nutrition Facts : Calories 193.9 calories, Carbohydrate 3.5 g, Cholesterol 87.3 mg, Fat 4.9 g, Fiber 0.8 g, Protein 30.8 g, SaturatedFat 1.7 g, Sodium 1098.9 mg, Sugar 0.5 g

INDIAN LAMB CHOPS



Indian lamb chops image

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
green chutney
1 lime, cut into wedges to serve
2 tsp Kashmiri chilli powder
2 tbsp ginger & garlic paste
50ml vegetable oil
2 tsp tomato purée
large pinch of crushed black pepper
2 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric

Steps:

  • Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
  • Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
  • Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn't directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

Nutrition Facts : Calories 505 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.96 milligram of sodium

INDIAN PORK CHOPS AND RICE



Indian Pork Chops and Rice image

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

4 -6 pork chops
1/4 teaspoon dry mustard
1/4 teaspoon clove
1 pinch kosher salt
1/8 teaspoon fresh ground pepper
1/2 tablespoon olive oil
1 (10 1/2 ounce) can mushroom soup
3 cups cooked rice
1 -2 large sweet onion
1 pinch kosher salt
1 -2 large tomatoes
1 pinch kosher salt

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

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