AT A GLANCE
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.
|01||For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.|
|02||Boil 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.|
|03||Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.|
|04||Meanwhile, 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.|
|05||Heat 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.|
YEASTY SAISON. , suggested by MAX ALLEN