Spice-rubbed, grilled chops
make an easy, exotic dinner. Serve with relish, hot cooked rice
and buttered peas.
Curried Chops
with Corn and Cumin Relish
4 (1 1/2-inch) thick boneless
pork chops
1/2 teaspoon salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cayenne
1/8 teaspoon dry mustard
2 teaspoons cumin seed
1 (8-ounce) can corn, drained
1 small tomato, seeded and chopped
1 cup plain yogurt
1 teaspoon ground black pepper
1/2 teaspoon ground coriander
3 tablespoons chopped fresh cilantro
- In small bowl combine
salt, coriander, turmeric, cayenne and mustard. Rub seasoning
mixture on chops, set aside.
- For relish, 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 corn,
tomato, yogurt, pepper, coriander and cilantro. Set aside.
- Prepare moderately hot
fire in kettle-style grill. Place chops directly over heat, lower
grill hood and grill 8 minutes; turn chops and grill 7 minutes
more. Serve immediately with corn and cumin relish.
Serves 4.
Wine suggestion: Serve
with a chilled Chenin Blanc, dry Riesling or a Viognier.
Nutrition Facts
Calories 340 calories
Protein 41 grams
Fat 10 grams
Sodium 430 milligrams
Cholesterol 95 milligrams
Saturated Fat 3 grams
Carbohydrates 18 grams
Fiber 2 grams
Recipe provided courtesy
of Pork: The Other White Meat.
