Pork Chops Bombay

Serve this North Indian-style pork dish with a rice and green pea pilaf, fresh fruit chutney and warm flat bread.

Recipe Ingredients:

4 bone-in pork chops, 3/4-inch thick
Olive oil
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon dry mustard
1 tablespoon poppy seed
Fresh cilantro sprigs for garnish (optional)

Cooking Directions:

1. Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook, turning occasionally, until evenly browned on both sides, about 5 to 6 minutes. Remove chops to serving platter; keep warm.
2. Add garlic to skillet; cook and stir for 30 seconds. Reduce heat to low. Add cream, salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered, until mixture thickens slightly (do not boil).
3. Serve sauce over chops. Sprinkle with poppy seed and garnish with cilantro sprigs, if desired.

Makes 4 servings.

Recipe provided courtesy of National Pork Board.