Bombay Chops with Corn and Cumin Raita
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
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.