Bombay Chops with Corn and Cumin Raita

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Dinner

N

15 min

4

    • 4
      4
      Canadian Pork Loin Chops, boneless
    • 1 Tbsp
      15 mL
      canola oil
    • 1/2 tsp
      2 mL
      salt, optional
    • 11/2 tsp
      7 mL
      ground coriander
    • 11/2 tsp
      7 mL
      ground tumeric
    • 1/8 tsp
      0.5 mL
      cayenne
    • 1/8 tsp
      0.5 mL
      dry mustard
    • 2 tsp
      10 mL
      cumin seed
    • 1 cup
      250 mL
      kernel corn
    • 1
      1
      small tomato, seeded and chopped
    • 1 cup
      250 mL
      low-fat plain yogurt
    • 1 tsp
      5 mL
      ground black pepper
    • 1/2 tsp
      2 mL
      ground coriander
    • 3 Tbsp
      45 mL
      chopped fresh cilantro

Directions

Brush all surfaces of pork chops with oil. Combine salt, coriander, turmeric, cayenne and mustard and rub evenly over chops. Cover and refrigerate for 1 hour. Meanwhile make Raita. In small skillet, 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. Preheat barbecue on high; reduce heat to medium. Place chops on lightly oiled grill; close barbecue cover and grill chops over medium heat for 5-8 minutes. Turn chops and grill 5-8 minutes more or until meat thermometer registers 155-160ºF (68-71ºC). Do not overcook. Remove from grill, cover loosely and let rest a few minutes before serving. Serve with Corn and Cumin Raita.


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