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Juicy Hyderabadi Pork Chops

Juicy Hyderabadi Pork Chops

A pork chop is a cut taken perpendicular to the spine. It usually contains a rib and is served as an individual portion. This tantalising and terrific recipe originates in Hyderabad and is a Glamrs favourite! 

Hindi Video:

English Video:

 

Serves: 4 pieces | Preparation Time: 15 minutes approx. | Cooking Time: 45 minutes approx.

 

Ingredients Required:

  • Pork Chops (पोर्क चॉप्स) – 1 kg

  • Coriander (हरा धनिया) – 1 bunch

  • Grated Coconut (कीसा नारियल) – 1

  • Coconut Water (from the fresh coconut) (नारियल पानी)

  • Green Chillies (हरी मिर्च) – 15-20

  • Cloves (लौंग) – 6

  • Cinnamon (दालचीनी) – 1 1/2 inch

  • Pepper Corn (काली मिर्च) – 20

  • Shahi Jeera (शाही जीरा) - 1 tsp

  • Dhana Jeera Powder (धाना जीरा पाउडर) – 2 tbsp

  • Elaichi (इलायची) – 2 Big + 4 small

  • Poppy Seeds (Khus Khus) (खसखस) – 1 tbsp

  • Onion (प्याज़) – 1 big

  • Pudina/Mint leaves (पुदीना) – 1 small bunch

  • Lime (नींबू) – 2

  • Salt (नमक) – 1.5 tbsp or to taste

  • Oil (तेल)

  • Water (पानी)

 

Utensils Required:

  • Pressure Cooker

  • Frying Pan

  • Tongs

  • Spatula

  • Blender

 

Method:

To Make the Masala:

  • Heat 1 tbsp oil in a pan. When hot, add the cloves, cinnamon, peppercorn, cardamom pods, shahi jeera, coriander - cumin powder and poppy seeds. Roast for 2-3 minutes on a low flame. Ensure that you do not roast it on a high flame or your masala may burn.

  • Add the roasted masalas to a grinder, then add coriander leaves, grated coconut, coconut water, mint leaves and green chillies. Grind until a paste is formed and then keep it aside.

To Make the Chops:

  • Heat 4-5 tbsp oil in a pressure cooker. When the oil is hot, add the ground masala and cook for 4-5 minutes on a medium flame. The oil will separate from the masala.

  • Once the oil separates, add the pork chops. Then add 1-2 cups of water and cook for 2-3 whistles. Ensure that you do not add too much water as you will have to reduce the gravy at a later stage if you do.

  • Once the pressure settles, check if the pork chops are cooked. You will know they are cooked if a knife goes through it easily. If cooked, remove them from the gravy and if they aren’t, pressure cook for another whistle.

  • Once the chops are removed, continue cooking the gravy on a medium flame until dry. Once dry, add the masala to the chops.

Frying:

  • Heat oil in a pan. Once hot, add the chops along with some masala to the pan. Shallow fry the chops on a high flame for about 1-2 minutes on each side. You may cook them until they are the colour you prefer, but ensure that you do not cook them for too long as the meat has already been cooked.

  • Serve with sliced onions and a wedge of lime! It also tastes amazing with a roomali roti or a laccha paratha.

Note: You may also bake them in the oven or a tandoor, instead of frying if you prefer.

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