Saucy Pork chops

“There is poetry in a pork chop to a hungry man.” – Philip Gibbs

After a lot of trial and error, I zeroed in on to this simple yet very effective recipe for pork chops – no dicing of onions etc. etc.in fact the balance of taste in this dish – sweet, tangy and spicy depends wholly on the obvious flavours of the sauces that work so well with the chops – as simple as that! The colour of the chops is a result of all the beautiful sauces you’ve added and it just surprises you!!

This dish has found a place in our home – one of our favourites and we love cooking this dish for our dear friends as well. My best friend- Sunita, her mother and her daughter Sunaina happened to drop in for dinner. We were meeting after such a long time. There was so much to share, talking and laughing non-stop – from one topic to the next and to the next, till it was time to serve dinner- a simple meal with these utterly delicious pork chops. They just loved the chops. It was such a beautiful evening. I promised them I’d share the recipe – so here goes…..

Ingredients:

  • Pork chops -1 kg
  • Ginger- garlic paste -2 tbsp
  • Tomato sauce -1/2 cup
  • Chilli powder-2 tbsp
  • Soya sauce – 3 tbsp
  • Worcestershire sauce -2 tbsp
  • Barbeque sauce- 1/2 cup
  • Brown sugar -3-4 tbsp
  • Pepper – 2 tbsp
  • Salt to taste
  • Mint leaves – a few (8-10)
  • Butter
  • Baby potatoes and glazed carrots ( optional) – to garnish

Method:

  • Wash the pork chops well and pat dry.
  • Smear some salt and pepper on both sides and keep aside for 5-10 minutes.
  • Heat butter and sear both the sides, each side taking 3-5 minutes .
  • In a pressure cooker take the seared chops and add all the remaining ingredients except baby potatoes and carrots. Mix well.
  • Place the cooker on a high flame till the first whistle.
  • Lower the flame and let the pork chops cook for another 12-15 minutes.
  • Turn off the flame and open the pressure cooker after 15 minutes.
  • Your pork chops is ready.
  • Garnish with fried baby potatoes and glazed baby carrots if available.
  • Serve with Hot garlic bread.

Chefs tips:

  • I always mix lean pork and fatty pork so that there is a balance.
  • Sriracha sauce can be added instead of chilli powder and tomato sauce.
  • Mint leaves can be omitted if you do like the flavour of mint.
  • Once the chops are cooked, it should be handled carefully otherwise chances of the meat pulling apart from the bone is high.
  • If you want it more spicy you could add more pepper powder.
  • Other than using butter for searing the pork chops, no butter or oil is added while cooking the chops.
  • You could caramelise some pineapple cubes and add it to the pork chops.
  • This dish serves 6-8 people.

Till my next post,

Cheers

Rose

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