Butterflied tandoori pork chops
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- Prep Time10 min
- Total Time10 min
- Makes4 servings
Ingredients
4 boneless butterflied loin pork chops, about 3/4 in. thick
1 small onion, quartered
1 garlic clove
1-in. piece fresh ginger, peeled
1 jalapeno, seeded
2 tbsp freshly squeezed lemon juice
1 tsp curry powder, or garam masala
1/2 tsp salt
175-mL container plain yogurt, about 3/4 cup
Instructions
Trim fat from edges of chops and discard. Place onion, garlic, ginger, jalapeño pepper, lemon juice, curry and salt in a food processor or blender. Whirl until finely chopped. Then, add yogurt and whirl until almost smooth. Place chops in a resealable plastic bag and pour in yogurt mixture so it coats meat evenly. Seal and refrigerate for at least 3 to 4 hours, or preferably overnight for best flavor, turning bag once.
Oil grill and preheat barbecue. Place marinade-coated chops on grill. Barbecue over a medium flame, turning once, until browned and chops feel firm to the touch, about 15 to 20 minutes. Serve with rice or couscous mixed with lots of chopped chives, and a broccoli-and-cauliflower salad.
Nutrition (per serving)
Calories 321, Protein 43.3g, Carbohydrates 4.7g, Fat 13.2g.
For busy cooks, marinating meats the night before can really help. The marinade can be made up in a minute and the meat needs only to be lifted from the marinade to the hot grill.
