Gwen Baker UK SAP HCM Consultant
Food
Bombay Chops with Corn and Cumin Raita

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Cuisine:

Course:

Category

Source:

Servings:

Indian

Main

Pork

4

Ingredients:

Instructions:

4 1 1/2-inch thick boneless pork chops

1 tablespoon vegetable oil

1/2 teaspoon salt

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground turmeric

1/8 teaspoon cayenne

1/8 teaspoon dry mustard

RAITA

2 teaspoons cumin seed

1 8-ounce can kernel corn

1 small tomato

1 nonfat plain yogurt, or 8-ounce carton lower fat

1 teaspoon ground black pepper

1/2 teaspoon ground coriander

3 tablespoons chopped fresh cilantro

Rub all surfaces of chops with vegetable oil; mix together the optional salt, 1 1/2 teaspoons coriander, turmeric, cayenne and dry mustard and rub this seasoning mixture evenly over chops.

Cover and let rest at room temperature for one hour.

For Raita: 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 remaining ingredients; cover and refrigerate until serving time.

Prepare moderately hot fire in kettle-style grill.

Place chops directly over heat, lower grill hood and grill 8 minutes; turn and grill 7 minutes more.

Serve with Corn and Cumin Raita.