A turmeric-garlic rub adds another layer of flavour to these
pork chops, served with an Indian-inspired potato salad and spicy
sambal. If you're short on time, you could skip the sambal, but we
highly recommend it.
750 gmkipfler potatoes, scrubbed15 gmturmeric, finely grated1garlic clove, finely grated50 mlvegetable oil8pork chops (200gm each)30 gmcoconut oil3 sprigsfresh curry leaves¾ tspbrown mustard seeds¾ tspcoarsely crushed coriander seeds½onion, thinly slicedJuiceof 2 limes, or to taste, plus extra wedges to serveGreen chilli and coconut sambal150 gmcoarsely grated fresh coconut¾ cup(firmly packed) coriander, coarsely chopped3long green chillies, thinly sliced1 tbspfinely chopped onion1 tbspfinely grated ginger1garlic clove, finely chopped
For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
Boil potatoes in salted water over medium-high heat until tender when pierced with a skewer (20-25 minutes). Drain, then, when cool enough to handle, peel, thickly slice and place in a bowl.
Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
Meanwhile, heat coconut oil in a frying pan over medium-high heat, add curry leaves and fry until crisp (30 seconds to 1 minute). Remove with a slotted spoon and drain on paper towels. Add mustard seeds and coriander seeds to pan, fry until they pop (30 seconds to 1 minute), then add onion and fry until caramelised (8-10 minutes). Remove from heat, stir in lime juice, then pour mixture over potatoes, toss to coat, season to taste and set aside.
Heat a barbecue or char-grill pan to medium-high heat. Brush excess marinade from chops and grill, turning occasionally, until browned and just cooked through (5-7 minutes), then set aside to rest for 10 minutes. Serve pork chops with green chilli sambal, lime wedges and potato salad scattered with curry leaves.