How to make it

  • Sprinkle both sides of pork chops with masala, salt and black pepper. See Photo
  • Heat olive oil in large heavy skillet(I used cast iron), over medium heat.
  • Add onions and garlic and stir often for about 3 minutes, until onions begin to sweat.
  • Add chops and brown on each side until uniform in color..about 3 minutes, flip, and 2 more. See Photo
  • Add juice, pepper flakes and half of stock See Photo
  • Reduce heat, cover, and let simmer about 10 minutes.
  • Remove cover, turn chops, and let simmer, uncovered another 5-7 minutes or so, until chops are done. See Photo
  • Meanwhile, whisk together corn starch to remaining stock.
  • Remove chops from pan to platter or plate and keep warm.
  • Add yogurt, Dijon and corn starch slurry to onions/juice.
  • Bring to boil, then immediately lower temp to simmer a few minutes to thicken. The yogurt may appear to separate a lil, and that's okay...if you don't like the way this looks, you can try mixing it in at the end, off the heat, but I didn't bother trying. We didn't mind it being ugly. ;)
  • Serve onion sauce over chops and sprinkle with arils, if desired.
  • Good served with rice and flat bread

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