Andrew’s Favorite Indian-Inspired Pork Chops

Spring is my favorite time of year. It reminds me of the changes that are part of this human life. Spring brings powerful storms and beautiful flowers. There are warm days and cool evenings, short sleeves and warm jackets, golden sunshine and gray clouds. A time of change, growth, renewal, and rebirth. Transformation.

Spend time outdoors in the spring. Observe the metamorphosis of nature. Be part of this change. Experience the universal energy of rejuvenation. Take the opportunity to cook outside. Use that grill to make delicious dinners. This recipe is so simple and easy. While you cook, take time to appreciate the gifts that spring brings to life. ENJOY!

My Favorite Tips:

*The beauty of this recipe is the simple marinade brings such deep flavors to the meat.
*I use olive oil. You can also use Canola or vegetable oil.
*You can substitute cinnamon for the garam masala.
*Be sure to cook your pork chops through for your safety. The USDA recommends cooking pork chops to an internal temperature of 145 degrees F.
*This recipe goes great with Baby Bella Cauliflower Rice.

Andrew’s Favorite Indian-Inspired Pork Chops

Recipe by AmiessaCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

My son, Andrew, loves these Indian-inspired tandoori-seasoned pork chops. The simple marinade brings such deep flavors to the meat. So quick, easy, and delicious! Remember that they need to marinate for 20 minutes to 24 hours prior to cooking. That marinating time is not added into the prep time listed here.

Ingredients

• 4 lean boneless pork loin chops

• 1 cup plain non-fat Greek yogurt

• 2 Tbsp olive oil

• 1 Tbsp fresh garlic, minced

• 1 Tbsp fresh ginger, minced

• 1 tsp coriander, ground

• 1 tsp cumin, ground

• 1 tsp red pepper, ground

• 1 tsp garam masala

• 1 tsp turmeric, ground

• 1/2 tsp sea salt

• Garnish – lemon wedges

Directions

• Combine yogurt, oil, garlic, ginger, coriander, cumin, red pepper, garam masala, turmeric, and salt. Spread evenly over both sides of pork chops. Refrigerate covered from 20 minutes to 24 hours.
• Heat grill to medium. Turn down to low-medium and add pork chops. Grill until cooked through, turning once.
• Serve with lemon wedges and your favorite sides.

Notes

• I use olive oil. You can also substitute with Canola or vegetable oil.
• You can substitute cinnamon for the garam masala.
• Be sure to cook your pork chops through for your safety. The USDA recommends cooking pork chops to an internal temperature of 145 degrees F.
• This recipe goes great with Baby Bella Cauliflower Rice.