Tandoori Spice Marinated Grilled Pork Chops With Savoy Cabbage Poriyal

Name: Tandoori Spice Marinated Grilled Pork Chops With Savoy Cabbage Poriyal
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp minced garlic; 1 tsp minced green chillies; 1 tsp fennel seed powder; ½ tsp cinnamon powder; 1 sprig of rosemary, roughly chopped; 1 sprig of thyme; 3 tbsp mustard oil or 1 tbsp Dijon mustard paste; Salt & pepper to taste; 100 ml single cream; 50 ml double cream; 2 tbsp gram flour; 2 tbsp Pernod or Ricard; A generous pinch of nutmeg; 4 chops, cleaned and fat removed; 2 tbsp oil; 1 tsp mustard seeds; 10 curry leaves; 1 tsp fine chopped ginger; ¼ tsp turmeric powder; 300 gm savoy cabbage, shredded; Salt to taste; 50 gm fresh grated coconut; 1 tbsp chopped coriander leaves; ½ tbsp lemon juice; 2 granny smith apples, diced to 2cm cubes; 100 gm fresh porcini, sliced; 3 tbsp olive oil; 1 tbsp lemon juice; ½ tsp garlic; ½ tsp coriander seeds, toasted and crushed lightly

1 hour
4

Recipe by

Saturday Kitchen

Ingredients

1 tbsp minced garlic
1 tsp minced green chillies
1 tsp fennel seed powder
½ tsp cinnamon powder
1 sprig of rosemary, roughly chopped
1 sprig of thyme
3 tbsp mustard oil or 1 tbsp Dijon mustard paste
Salt & pepper to taste
100 ml single cream
50 ml double cream
2 tbsp gram flour
2 tbsp Pernod or Ricard
A generous pinch of nutmeg
4 chops, cleaned and fat removed
2 tbsp oil
1 tsp mustard seeds
10 curry leaves
1 tsp fine chopped ginger
¼ tsp turmeric powder
300 gm savoy cabbage, shredded
Salt to taste
50 gm fresh grated coconut
1 tbsp chopped coriander leaves
½ tbsp lemon juice
2 granny smith apples, diced to 2cm cubes
100 gm fresh porcini, sliced
3 tbsp olive oil
1 tbsp lemon juice
½ tsp garlic
½ tsp coriander seeds, toasted and crushed lightly
¼ tsp crushed red chilli
A dash of cider vinegar
Salt and sugar to taste
½ tbsp fine chopped parsley
Coriander, Greek, Celery and Amranth cress for garnish

Shop our Free Range Pork

Introduction

Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.

Method

Method for chops

Preheat the oven to 180°C/Gas 4.
Place all the ingredients into a bowl and whisk to combine.
Add the pork chops and toss to coat.
Set aside for 30 minutes to marinate.
Heat a griddle pan until hot and add the pork chop.
Griddle on each side for 2 minutes then transfer to an oven tray and place in the oven for 10-15 minutes until just cooked.

Method for cabbage

Heat a sauté pan until hot and add the oil, mustard seeds, curry leaves and ginger.
Stir until the seeds pop open.
Add the cabbage, turmeric and salt.
Cook for 10-15 minutes until cabbage wilts well, on slow heat.
Remove and add the freshly grated coconut, coriander leaves and lemon juice.

Method for salad

Heat a frying pan until hot and add the oil and garlic and fry until light brown.
Add the coriander seeds and red chilli.
Add the diced apples and sauté for few minute to colour lightly and then add mushrooms.
Cook until the mushrooms are browned, then add the cider vinegar.
Season with salt and sugar.
Remove and add the chopped parsley.
Keep it aside until required.

To serve

On a large round plate, place the cabbage in the centre.
Place the pork chop on the cabbage.
Place the apple dices and porcini around the plate, spoon the remaining liquid from the warm apple and porcini salad on to the scattered salad.
Sprinkle the mixed cress on top of the salad and serve immediately.