I’ll start by saying I have never had Indian food in a restaurant, but I have had some made by a coworker from India. The food is highly spiced, but that does not mean it is all hot. A lot of it is, like the Pork Vindaloo I made the other day. It had so much cayenne, that I had to fight for air to breathe. But it was good!
This pork chop recipe is very delicious, spicy, and not at all hot. The chops are seasoned in such a way that they remind me of one of my favorites, which is Italian breaded pork chops, but without the breading. Somehow the spices applied here leave you with the same satisfaction, but no guilt, no empty calories. The riata is a yogurt-based side condiment with corn kernels, chopped tomato, and cilantro.
Indian Spiced Pork Chops with Cumin-Corn Riata
About 30 minutes, start to finish
- 4 boneless pork chops (about 1 1/2-inch thick)
- 1 tablespoon vegetable oil
- kosher salt
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons grount turmeric
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground dry mustard
- 2 teaspoons cumin seeds, toasted and coarsely crushed
- 1 cup whole kernel corn (cooked)
- 1 small tomato, chopped
- 1 cup plain yogurt
- fresh ground black pepper
- 1/2 teaspoon ground coriander
- 3 tablespoons fresh cilantro, chopped
- Brush the pork chops with vegetable oil; combine salt, coriander, turmeric, cayenne, and mustard powder in a small bowl.
- Rub spices into pork chops and let sit and marinate while you prepare the riata.
- To prepare the riata: Place all the ingredients in a bowl and stir to combine; season with salt and pepper to taste.
- Grill the pork chops over medium heat, covered, about 15 minutes, turning once.
- Serve with riata.