Prep Time::20 mins
Cook Time::25 mins
Total Time::45 mins
Servings::4
Ingredients
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4 thin-cut pork chops
salt and freshly ground black pepper to taste
1 pinch cayenne, or to taste
1 tablespoon avocado oil or clarified butter
3/4 cup diced yellow onion
2 tablespoons finely diced jalapeno pepper
1 tablespoon minced ginger
3 cloves garlic, sliced
1/2 teaspoon salt, plus more to taste
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 cups roughly chopped fresh tomatoes
1 teaspoon tamarind paste, or to taste
1/3 cup water
Garnish (optional)
2 tablespoons plain yogurt
1/4 cup sliced red onion
1/4 cup chopped roasted salted cashews
1/4 cup freshly torn cilantro leaves
Directions
Use scissors to snip 4 or 5 small cuts around the edge of each chop to prevent curling. Season chops on both sides with salt, pepper, and cayenne. Add oil to a nonstick skillet over high heat, and sear pork chops on both sides until lightly browned, about 1 1/2 minutes per side. Remove meat to a plate, and reduce heat to medium.
Add onions, jalapeno, ginger, garlic, and the 1/2 teaspoon salt to the pan. Cook, stirring, until onions start to turn translucent, 3 to 5 minutes. Add garam masala, cumin, and turmeric and cook, stirring, until spices are fragrant, about 1 minute.
Add tomatoes and tamarind, and stir everything together. Add water; simmer until tomatoes completely soften and collapse, about 10 minutes.
Place a mesh strainer over a bowl, and pour in the tomato mixture. Press and scrape with the back of a spoon or ladle until only the tomato seeds and skins remain in the strainer.
Transfer the strained sauce back into the pan, and add the meat, and any accumulated juices back in. Bring to a gentle simmer over medium heat; then reduce heat to maintain a low simmer, and cook until meat is tender, about 5 minutes.
Taste sauce for seasoning, and if desired, serve topped with yogurt, red onion, cashews, and cilantro leaves.
John Mitzewich
Chef’s Note:
This recipe is all about the sauce, and can be done with any pan-fried meat or vegetable, or even pasta. The only change would be how long to simmer the dish to finish, which will depend on the type and cut of meat. For long simmering times, you may need to add additional water or some broth.