These pork chops cooked in a simmering hindu-style flying table whenever I prepare them. At home they are lovers of the pork white coat, white pig of all life, and to me I really like prepare it because it is always juicy.
The peculiarity of the white pig, or white meat pork meat, is that your fat is very shallow, so that it can be easily removed. And that's what I like. Almost all of their meat is lean, streaky which is like beef to me. Out more fat.
My first contact with Interporc, the agrifood interprofessional organization of the pig's white coat, was a few years ago when recorded for them a campaign in canal Cocina. It was already so in love with this kind of pork meat, but on that occasion, I could cook with cuts that I don't normally use, and that made that you could further know this meat that much like in house.
And how not on this occasion give a turn very Loleta and take back our pig to the India to cook them slowly to the Indian style with lot of rock & roll. Would you like to try them? Then go to recipe!!
- 3 tablespoons of olive oil
- 5 white coat pork chops
- 2 cinnamon sticks
- 8 cardamom seeds
- 1 can of crushed tomatoes
- 500 ml meat stock
- 2 tablespoons flour
- 1/2 teaspoon chili powder (if not the spicy like don't put it)
- 1 bunch of fresh cilantro
- 1 onion
- a ripe mango half Greek white yogurt
- long rice
- bread naan
For the curry paste
- 2 tablespoons coriander seeds
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 2 tablespoons turmeric
- 2 tablespoons paprika
- 2 cloves of garlic
- 1 piece of fresh ginger about 2 cm
- 1 spring onion
Preheat the oven to 200 degrees.
To make the curry paste, toast the seeds of coriander, cumin and fennel in a skillet over medium and fry 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger, chilli and spring onion and blend until the mixture is smooth and without pieces. Book
Heat 2 tablespoons oil in a large skillet. When the oil is hot, Brown the pork chops. Remove and set aside.
Add the curry paste to the Pan and cook for 3 minutes. Add the cinnamon, cardamom, tomato and Bouillon, move well and let simmer a few minutes.
Add the pork chops and cover with aluminum foil. Bake 1 hour and a half.
Sprinkle the meat with a bit of chopped fresh cilantro. Serve with a little rice, naan, the pappadum and yogurt.
- It replaced the pork chops for pork tenderloin
- Preparation time: 70 minutes
- Difficulty: easy
- Servings: 5