Indian Pork Chops Recipes

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INDIAN PORK CHOPS AND RICE



Indian Pork Chops and Rice image

I absolutely loved these as a kid, and I still do today. Boneless porkchops work best for this recipe. I use a short grain stickie rice so it stays moist. EDITED May 30, 2007 to correct amount of salt!

Provided by puppitypup

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 -6 pork chops
1/4 teaspoon dry mustard
1/4 teaspoon clove
1 pinch kosher salt
1/8 teaspoon fresh ground pepper
1/2 tablespoon olive oil
1 (10 1/2 ounce) can mushroom soup
3 cups cooked rice
1 -2 large sweet onion
1 pinch kosher salt
1 -2 large tomatoes
1 pinch kosher salt

Steps:

  • Grease 10 x 13 dish and preheat oven to 350 degrees.
  • Note - If using regular table salt, reduce amount by at least half.
  • In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
  • Mix rice and mushroom soup.
  • Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
  • Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
  • Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
  • Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
  • Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
  • Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

Nutrition Facts : Calories 474.3, Fat 17.8, SaturatedFat 5.5, Cholesterol 75, Sodium 482.3, Carbohydrate 49, Fiber 1.8, Sugar 3, Protein 27.3

MOM'S INDIAN PORK CHOPS & RICE



Mom's Indian Pork Chops & Rice image

I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540.

Provided by laurenpie

Categories     One Dish Meal

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 pork chops
1 teaspoon dry mustard
1 teaspoon ground cloves
1 teaspoon olive oil
1/2 large onion, cut to four 1/4-inch slices
1 large tomatoes, cut to four 1/2-inch slices
1 (10 3/4 ounce) can cream of mushroom soup
1 (6 ounce) can sliced mushrooms
1/2 cup water
3 cups cooked rice, hot

Steps:

  • Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
  • Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
  • Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
  • Bake, covered, at 350 degrees for 55-65 minutes.
  • Serve with a spatula to preserve your nice chop/tomato/onion stack.

INDIAN PORK CHOPS



Indian Pork Chops image

Add a touch of spice to griddled pork with this simple recipe for marinated chops. Time does not include marinating.

Provided by English_Rose

Categories     Lamb/Sheep

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 teaspoon fennel seed, crushed
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon celery salt
2 pork chops

Steps:

  • In a small bowl, mix together the fennel seeds, cumin, oregano, coriander and celery salt.
  • Place the pork chops in a wide, shallow dish. Sprinkle over the fennel seed mixture and thoroughly coat the pork chops.
  • Set aside to marinate for 1-2 hours in the refrigerator.
  • Heat a griddle pan until hot. Place the marinated pork chops on the griddle pan and cook for 5-10 minutes on each side, depending on the thickness of the chops, until cooked through.

Nutrition Facts : Calories 233.6, Fat 14.7, SaturatedFat 5, Cholesterol 75, Sodium 69.3, Carbohydrate 1.6, Fiber 1, Protein 22.9

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB



Quick Brined Pork Chops, Grilled With Indian Spice Rub image

From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

Provided by CHRISSYG

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 quarts water
3/4 cup kosher salt
6 tablespoons sugar
4 bone in pork loin chops or 4 bone in center-cut pork chops (about 3 lbs total)
1 tablespoon fennel seed
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1/3 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons brown sugar

Steps:

  • Grind fennel in a spice grinder.
  • Mix all ingredients in a bowl except sugar.
  • Place in a cold sauté pan.
  • Turn heat to medium and heat/toast spices just until fragrant.
  • DO NOT BURN.
  • Remove from pan allow to cool to room temperature and add the sugar.
  • Set aside.
  • (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
  • Pour into a two gallon zip lock type bag and add the chops.
  • (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
  • Refrigerate for about an hour, turning occasionally.
  • Remove chops from brine and pat dry with paper towels.
  • Coat with spice mixture and massage into the meat.
  • Allow to sit with rub while preparing the grill.
  • Prepare Grill to very hot.
  • (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
  • Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
  • Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
  • (Internal temp will rise to about 145 degrees) Serve.

Nutrition Facts : Calories 356.1, Fat 20.8, SaturatedFat 7.5, Cholesterol 68.8, Sodium 21295.6, Carbohydrate 23.7, Fiber 1.3, Sugar 21.2, Protein 18.8

INSTANT POT® COCONUT CURRY PORK CHOPS



Instant Pot® Coconut Curry Pork Chops image

Dinner can be done in under 30 minutes with a handful of ingredients and a pressure cooker. I love serving this with coconut jasmine rice.

Provided by thedailygourmet

Time 45m

Yield 4

Number Of Ingredients 9

4 (1/2 inch thick) bone-in pork chops
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons red curry paste
4 teaspoons coconut oil
½ cup coconut milk
1 teaspoon arrowroot powder
2 wedges lime, or to taste

Steps:

  • Season pork chops with garlic, salt, and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  • Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 3.5 g, Cholesterol 40.6 mg, Fat 15.7 g, Fiber 0.6 g, Protein 16.6 g, SaturatedFat 11 g, Sodium 764.5 mg, Sugar 0.6 g

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