Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Indian
4 1 1/2-inch thick boneless pork chops
1 tablespoon vegetable oil
1/2 teaspoon salt (optional)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1/8 teaspoon cayenne
1/8 teaspoon dry mustard
RAITA
2 teaspoons cumin seed
1 8-ounce can kernel corn, drained
1 small tomato, seeded and chopped
1 8-ounce carton lower fat or nonfat plain yogurt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
3 tablespoons chopped fresh cilantro
Servings: 4
1. Rub all surfaces of chops with vegetable oil; mix together the optional salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub this seasoning mixture evenly over chops. Cover and let rest at room temperature for one hour.
2. For Raita: In small sauté pan, heat cumin seed over high heat, stirring frequently and watching carefully, just until seed is toasted. Remove seed to a medium bowl and crush with the back of a spoon. Stir in remaining ingredients; cover and refrigerate until serving time.
3. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Corn and Cumin Raita.
Servings: 4
Cooking Time: 15 minutes
Cuisine: Indian
4 1 1/2-inch thick boneless pork chops
1 tablespoon vegetable oil
1/2 teaspoon salt (optional)
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1/8 teaspoon cayenne
1/8 teaspoon dry mustard
RAITA
2 teaspoons cumin seed
1 8-ounce can kernel corn, drained
1 small tomato, seeded and chopped
1 8-ounce carton lower fat or nonfat plain yogurt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
3 tablespoons chopped fresh cilantro
Servings: 4
1. Rub all surfaces of chops with vegetable oil; mix together the optional salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub this seasoning mixture evenly over chops. Cover and let rest at room temperature for one hour.
2. For Raita: In small sauté pan, heat cumin seed over high heat, stirring frequently and watching carefully, just until seed is toasted. Remove seed to a medium bowl and crush with the back of a spoon. Stir in remaining ingredients; cover and refrigerate until serving time.
3. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more. Serve with Corn and Cumin Raita.
Servings: 4
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