Chipotle pork chops
I love experimenting with the various kinds of Mexican chili peppers. For this dish I substitute Mexican chili peppers for the traditional Indian choices, which gives this tikka an absolutely unique sweet and smoky flavor. As a variation to the method given below, you could skewer individual pieces of meat and grill them outdoors. If I’m serving this dish indoors, I like to offer a side of a Cannellini Dal Fry and Spinach and Thyme Roti Flatbreads.
– 4 boneless pork loin chops, 1½ in thick; 3 tablespoons oil
– 1 large red onion, minced; 1 clove garlic, minced 1-in (2.5-cm) piece peeled and minced fresh ginger.
– ¼ cup (65 ml) water; 1 dried chipotle chili, chopped.
– ½ cup (20 g) fresh coriander leaves (cilantro), chopped; 1 teaspoon garam masala.
Chipotle Chili Marinade.
– 1 onion, minced; 3 cloves garlic, minced.
– 2 tablespoons peeled and minced fresh ginger; ½ tablespoon ground cumin.
– 1 teaspoon ground coriander; 4 teaspoons chipotle chili powder.
– Salt, to taste; 1 cup (245 g) plain yogurt, whisked until smooth.
To make the Chipotle Chili Marinade, mix the onion, garlic, ginger, cumin, coriander, chipotle chili powder, salt and yogurt in a large bowl. Season the chops with the marinade on both sides. Cover and marinate in the refrigerator for 2–4 hours.
Heat the oil in a heavy-bottomed skillet, large enough to �t the meat in a single layer. Add the onion, garlic and ginger, and stir for about 4 minutes. Increase the heat to medium high and add the pork chops with the marinade. Cook the meat for 2–3 minutes on each side, and then reduce the heat to medium. Add the water and chili, and let the meat and juices simmer for 10–15 minutes. Cook until the pork is tender.
Serve hot, garnished with the fresh coriander and sprinkled with garam masala.
Food: Chipotle Pork Chops