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 gm kipfler potatoes, scrubbed
- 15 gm turmeric, finely grated
- 1 garlic clove, finely grated
- 50 ml vegetable oil
- 8 pork chops (200gm each)
- 30 gm coconut oil
- 3 sprigs fresh curry leaves
- ¾ tsp brown mustard seeds
- ¾ tsp coarsely crushed coriander seeds
- ½ onion, thinly sliced
Green chilli and coconut sambal
- 150 gm coarsely grated fresh coconut
- ¾ cup (firmly packed) coriander, coarsely chopped
- 3 long green chillies, thinly sliced
- 1 tbsp finely chopped onion
- 1 tbsp finely grated ginger
- 1 garlic clove, finely chopped
- 1For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.
- 2Boil 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.
- 3Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.
- 4Meanwhile, 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.
- 5Heat 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