Indian Pork Chops Recipes

Steps:

• Grease 10 x 13 dish and preheat oven to 350 degrees.
• Note - If using regular table salt, reduce amount by at least half.
• In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
• Mix rice and mushroom soup.
• Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
• Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
• Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
• Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
• Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
• Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

Steps:

• In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
• Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
• Preheat an outdoor grill for direct heat and lightly oil grate.
• Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

Steps:

• In a small bowl, mix together the fennel seeds, cumin, oregano, coriander and celery salt.
• Place the pork chops in a wide, shallow dish. Sprinkle over the fennel seed mixture and thoroughly coat the pork chops.
• Set aside to marinate for 1-2 hours in the refrigerator.
• Heat a griddle pan until hot. Place the marinated pork chops on the griddle pan and cook for 5-10 minutes on each side, depending on the thickness of the chops, until cooked through.