Guest Author - Deborah Adams
Thanks to Dora Pearson for this delicious recipe! This is a spicy pork chop recipe that is Indian in origin and is easily fixed. I've included the conversions for US measurements. If you happen to come across that problem again a great website for measurement conversions is www.gourmetsleuth.com/conversions.htm. I know many of you are from all over the world and it helps to have a way to convert measurements.
Preparation time, 25 minutes, plus 30-40 minutes to marinate, or over night if preferred cooking time 40-45 minutes oven: gas mark 4, or 350ºF 180ºC
INGREDIENTS
4 cloves of garlic, peeled
15g (approx. 1/8 c. slices) / fresh ginger root
1x15ml (1 TBSP) spoon vinegar
1 1/2 5ml (1 tsp.) spoon chilli powder, add more to own taste
4 pork chops, trim off any fat
salt a little oil
METHOD
Grind the garlic, ginger and the vinegar to make a paste,
add the chilli powder, mix well and rub the mixture over the chops,
cover and leave to one side for 30-40 minutes, or overnight in a fridge
Sprinkle the chops with salt, brush them with oil,
place in a casserole dish, cover and cook in a preheated oven for 40-45 minutes,
turning the chops a few times, until well cooked.
