Sweet and Spicy Indian Pork Chops!
This pork chop curry is sweet, tangy and a little spicy. It’s so full of flavor! It truly is a unique way to enjoy pork chops.
If you like pork chops and Indian cuisine, you will love this recipe – it really is crazy delicious.
TWO SECRET INGREDIENTS!
There are two “secret ingredients” to making these pork chops fabulous. The first is my homemade meat masala, which is made with cardamom, cloves, cinnamon, fennel seeds, and black peppercorn. This is a handy masala to keep around – use it when you want to spruce up a meat dish.
The second secret ingredient is honey. Honey adds a touch of sweetness to this tangy and spicy curry and it also helps to cancel out some of the tartness that comes from the canned tomato sauce. I’m sure maple syrup would work too but I prefer the floral sweetness that honey adds to this dish. It’s funny to say I prefer honey. I actually couldn’t stand honey for years. When I was a kid, my mom would crush medicine and mix it with honey before giving it to me. It ruined honey for me for at least a decade, until one day, at a farmer’s market, a vendor insisted his bees made the best honey. I had to try, and after that, I let honey back into my life.
BONE-IN OR BONELESS?
You can use bone-in or boneless chops for this recipe. I know most people say bone-in chops are juicier and well, maybe they are. I sort of prefer boneless, simply because I don’t have to cut around the bone, which means I can eat this like, 5 seconds faster, lol. Either kind is just fine.
Depending on the size of your chops, you may need to adjust the cook time. As long as a thermometer reads at least 145° F, you’ll be fine.
So let me tell you how easy these chops are to make… you pan fry them and pop them in the oven. Before you put them in the oven though, you have to make a nice and thick tomato-y gravy to put on top.
When you’re making this gravy – the key is to get the onions realllly nice and brown. This will take a little while, so be patient. Once that happens, you can add garlic, ginger, and spices. Then the organic tomato sauce.
Easy, right? Right. The hardest thing about this recipe is waiting for the chops to be done.
- Season pork chops with a pinch of salt, pepper and turmeric.
- Heat 1 tablespoon ghee in a pan, and shallow fry the chops, browning the pork chops on both sides. Place the chops in a greased baking pan.
- In a skillet, heat the remaining 1 tablespoon of ghee and add the red onions. Cook until the onions turn brown (realllly brown), then add ginger, garlic, coriander powder, cayenne, and the homemade meat masala. Stir-fry for a couple of minutes.
- Add can of tomato sauce. Stir for about 5 minutes, then mix in the honey and dump the gravy on top of the pan with the pork chops (you can taste the sauce before adding it to the pork chops and adjust the honey or salt if needed).
- Cover the pan with foil and bake at 375 for 45 minutes to an hour - turning the chops over halfway.