Name: Turmeric pork chops with green chilli and coconut sambal
Prep time: 35 min
Cook time: 35 min
Total time: 70 min
Yield: 4
Ingredients: 750 gm kipfler potatoes, scrubbed; 15 gm turmeric, finely grated; 1 garlic clove, finely grated; 50 ml vegetable oil; 8 pork chops (200gm each); 30 gm coconut oil; 3 sprigs fresh curry leaves; ¾ tsp brown mustard seeds; ¾ tsp coarsely crushed coriander seeds; ½ onion, thinly sliced; Juice of 2 limes, or to taste, plus extra wedges to serve; Green chilli and coconut sambal; 150 gm coarsely grated fresh coconut; ¾ cup (firmly packed) coriander, coarsely chopped; 3 long green chillies, thinly sliced; 1 tbsp finely chopped onion; 1 tbsp finely grated ginger; 1 garlic clove, finely chopped

Turmeric pork chops with green chilli and coconut sambal

Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.

Serves 4

Prep

35M

Cook

35M

Total

1H 10M

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.

Ingredients

750 gm kipfler potatoes, scrubbed

15 gm turmeric, finely grated

1 garlic clove, finely grated

50 ml vegetable oil

8 pork chops (200gm each)

30 gm coconut oil

3 sprigs fresh curry leaves

¾ tsp brown mustard seeds

¾ tsp coarsely crushed coriander seeds

½ onion, thinly sliced

Juice of 2 limes, or to taste, plus extra wedges to serve

Green chilli and coconut sambal

150 gm coarsely grated fresh coconut

¾ cup (firmly packed) coriander, coarsely chopped

3 long green chillies, thinly sliced

1 tbsp finely chopped onion

1 tbsp finely grated ginger

1 garlic clove, finely chopped

Method

Main

1.For sambal, process ingredients in a food processor to a paste, season to taste and refrigerate until required.

2.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.

3.Combine turmeric, garlic and oil in a bowl, season to taste and rub all over pork chops. Set aside to marinate for 30 minutes.

4.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.

5.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.