The cooking method to this is pretty interesting...so I had to try. It came out really great! I paired it up with the wild rice and mushroom pilaf and it was dinner. So simple. I know it sounds very different, but I recommend it, you will not be disappointed.
Ingredients:
6 pork chops or lamb chops
1 piece cinnamon bark
1 bay leaf
1 tsp fennel seed
1/2 tsp peppercorns
4 green cardamon pods (pierced)
3 1/2 cups of milk (use whole)
1 cup plain yogurt
2 tbsp flour
1 1/2 tsp chilli powder
1 1/2 tsp of ginger pullp
1 tsp garlic pulp
1 tsp garam masala
salt and pepper
enough oil to fry chops
In a large sauce pan, place chops with milk, cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamom pods, and salt. Bring to a boil. Lower the heat and continue to cook for another 15 minutes or until chops are cooked through.
In a bowl, mix yogurt, flour, chilli powder, ginger pulp, garlic pulp, garam masala, salt and pepper. Mix until well blended. Remove the chops from the milk and coat with the spicy yogurt mixture.
Heat oil in a frying pan. Make sure oil is not smoking or very hot. Use medium to low heat. Add the chops, fry until one side is golden brown, turn them over and brown the other side. When done, transfer to a serving dish and serve with lime quarter and your favorite rice.
NOTE: To make it spicier, just increase the chilli powder, garlic and ginger pulp, and garam masala in the spicy yogurt mixture to suit your taste.
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