Pork Chops Bombay
Serve this North Indian-style pork dish with a rice and green pea pilaf, fresh fruit chutney and warm flat bread.
4 bone-in pork chops, 3/4-inch thick
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)
- 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.
- 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).
- 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.