Serve with rice and peas
mix, sliced oranges and red onion salad, and hot rolls.
Pork
Chops Bombay
- 4 bone-in pork chops,
3/4-inch thick
Olive oil
1 cup light cream
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
1/8 teaspoon dry mustard
1 tablespoon poppy seed
Fresh cilantro sprigs
- Heat a large heavy skillet
over medium-high heat. Brush chops lightly with olive oil and
cook, turning occasionally, until evenly browned on both sides,
about 5 to 6 minutes. Remove chops to serving platter; keep warm.
- Add garlic to skillet;
cook and stir for 30 seconds. Reduce heat to low. Add cream,
salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered,
until mixture thickens slightly (do not boil).
- Serve sauce over chops.
Sprinkle with poppy seed and garnish with cilantro sprigs.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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