Turmeric pork chops with green chilli and coconut sambal

Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.
Turmeric pork chops with green chilli and coconut sambal

Turmeric pork chops with green chilli and coconut sambal

Ben Dearnley
1H 10M

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.


Green chilli and coconut sambal



1.For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
2.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.
3.Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
4.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.
5.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.

Drink Suggestion: Yeasty saison. Drink suggestion by Max Allen


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