Curried Chops with Corn and Cumin Relish
Spice-rubbed, grilled chops make an easy, exotic dinner. Serve with relish, hot cooked rice and buttered peas.
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
Corn and Cumin Relish:
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
- For Curried Chops: In small bowl combine salt, coriander, turmeric, cayenne and mustard. Rub seasoning mixture on chops, set aside.
- For Corn and Cumin 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.