Tandoori Spice Marinated Grilled Pork Chops With Savoy Cabbage Poriyal

  • Cook time
  • Serves 4
pork chops

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

Method for chops

  1. Preheat the oven to 180°C/Gas 4.
  2. Place all the ingredients into a bowl and whisk to combine.
  3. Add the pork chops and toss to coat.
  4. Set aside for 30 minutes to marinate.
  5. Heat a griddle pan until hot and add the pork chop.
  6. 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

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

Method for salad

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

To serve

  1. On a large round plate, place the cabbage in the centre.
  2. Place the pork chop on the cabbage.
  3. 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.
  4. Sprinkle the mixed cress on top of the salad and serve immediately.