This pork chop curry is sweet, tangy and a little spicy. When you take a bite, you’ll taste all of these different flavors – they’re unique and yet they also blend together SO well. In other words, this recipe is crazy delicious. If you like pork, you’re gonna love this. Actually, even if you don’t like pork… there’s a chance you’ll love this.
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 local honey. The honey adds sweetness and also cancels out some of the tartness that comes from the canned tomato sauce. Make sure to use fresh honey – there really is no substitute. I think the honey you get at the grocery store tastes like medicine. Probably because when I was a kid, my mom would crush medicine and mix it with honey before giving it to me. Almost ruined honey for me… until I was brave enough to try the real stuff.
So, 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. For some reason though, I usually make this with boneless. I honestly think it’s just so that I can chow down faster. You know, because cutting around the bone takes an extra five seconds. I’ve made this with both bone-in and boneless and I think they both taste equally awesome – so go with what you’ve got. Our chops were pretty thick, so if yours are thinner, you’ll just need to adjust your cooking time to make sure they stay nice and moist.
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 your garlic, ginger and spices. Then your organic tomato sauce. Easy, right? Right. The hardest thing about this recipe is waiting for the chops to be done.Print
- Wash meat well in running water. Drain.
- Season pork chops with a pinch of salt, pepper and turmeric.
- Heat 1 tbs ghee in a pan, and shallow fry chops – brown pork chops on both sides. Place the chops on a greased baking tray.
- In a skillet, heat remaining 1 tbs ghee and add red onions. Once the onions turn brown (realllly brown), add ginger, garlic, coriander powder, cayenne, and your homemade meat masala. Stir for a few minutes.
- Add can of tomato sauce. Stir for about 5 minutes, add honey and then dump the gravy on top of the pan with the pork chops.
- Taste sauce and adjust honey and salt if needed.
- Cover the pan with foil and bake at 375 for 45 minutes to an hour – turning the chops over half way.