Saturday Fare

Spiced Pork Chops (Masala Chaamp)

Preparation time: 15-20 minutes cooking
plus marinading
Cooking time: 15 minutes

Serves: 4
Each serving contains:
Kcals: 220; g fat: 10.5; g saturated fat: 4.7

Ingredients:
* 4 pork shops or boned shoulder or leg steaks
Marinade

* 85g low-fat plain yogurt (plain dahi)

* 85g half-fat crème fraiche

85g fresh pineapple, coarsely shopped (dardara kata hua ananas)

* 2-3 tbsps chopped onions (baareek kate pyaaz)

* 2 teaspoons Ginger Puree (adrak ki puree)

* 2 teaspoons Garlic Puree (lahsun ki puree)

* ½ teaspoon ground turmeric (peesi hui haldi)

* ½-1 teaspoon chilli powder (mirch powder)

* 1 teaspoon salt to taste (namak swaad anusaar)

* ½ teaspoon sugar (chini)

Basting sauce
* 1 teaspoon Ground Roasted Cumin (bhuna aur
peesa hua jeera)

* ¼ teaspoon chilli powder (mirch powder)

* 1 teaspoon tomato ketchup (tamatar sauce)

* 1 tablespoon finely chopped fresh coriander leaves (baareek kate dhaniye ke patte)

* 1 teaspoon sugar (chini)

Pinch to salt (ek chutki namak)

Method:

* Remove any rind and excess fat from the chops. Prick the chops all over with a fork to allow flavours to penetrate, then put them in a shallow dish

* Put all the ingredients for the marinade in a blender or food processor and blend or process until well mixed. Pour this marinade over the chops and mix thoroughly.

* Cover and refrigerate for 4-6 hours or overnight. Bring the chops to room temperature before cooking

* Preheat the grill to high for 8-10 minutes. Line the grill pan with aluminium foil. Lightly brush the foil with oil

* Using a pair of tongs, lift each chop out of the dish and shake off any excess marinade back into dish. Place the chops on the prepared grill pan and cook 7.5cm away from the heat source, for 4-5 minutes or until the chops slightly charred. * Turn them over and cook for a further 3-4 minutes or until charred as before

* Mix all the ingredients for the basting sauce with the remanade and add 2 tablespoons water, then brush half the micture over the chops.

* Cook for 2- 3 minutes, turn the chops over and repeat with the remaining basting sauce

* Transfer the chops to a warmed serving plate and strain any remaining cooking sauce over them. Serve immediately