Here is the pork version, of the Amritsari Masala Lamb Chops that I posted last Saturday.
The pork chops are also made with my Indian Spice Mix, but I tweaked the flavor with additional warm spices which have a well-rounded, sweet profile to match the flavor of the pork. I know that sweet things go with pork because Pork Chops & Apples is a classic American combination.
- 2 thick cut, bone in pork loin rib chops. These very special Berkshire pork chops were provided by my neighbors, Rose and James, at Peach Creek Farm.
- Enough Indian Spice Mix to coat the pork chops. If you prepare 1/2 a cup of spice mix you should have plenty.
- 1 tsp of ground cinnamon
- 1 piece of mace
- 1 tsp of fennel seeds
- 1 Tbsp of grape seed oil to coat the pork chops, and 1 Tbsp to coat the non-stick skillet.
- Sea salt and fresh cracked pepper
A FEW NOTES ON THE INGREDIENTS:
Berkshire pork is a gourmet product from a breed of pigs that originated in the English county of Berkshire. The meat has shorter muscle fibers than regular pork, making the meat more tender. The meat is also highly marbled with intramuscular fat, making the meat more succulent and flavorful. Rose and James treat their animals with care, they are not caged, and no hormones or chemicals are used in raising them. For more information, you can go to their website at Peach Creek Farm.
Mace (on the left) is the outer covering of the nutmeg seed. It gives a milder, more balanced flavor than nutmeg. It rounds out the flavor profile of the spice rub.
Fennel seeds (on the right) have a sweet slightly, licorice-like flavor. They are often used in sausage making. My husband likes it in the rubs I use for pork, because it makes him feel like he is eating sausage.
PREPPING THE PORK CHOPS:
- Remove the pork chops from their package and pat them dry
- Place the mace and fennel seeds in a spice grinder. Pulverize into a powder.
- Add this powder along with the cinnamon to the Indian Spice Mix
- Mix the spices to form a spice rub
- Sprinkle the spice rub, salt and pepper over the pork chops
- Drizzle with grape seed oil
- Rub the spices and oil into the pork chops
- Flip the pork chops, and season the second side with the spice rub and oil
- Cover with plastic wrap and place in the refrigerator for at least an hour
The seasoned pork chops can be kept in the refrigerator for up to a week. The spices prevent the meat from going bad. This is a good way to prep protein ahead of meal time.
COOKING THE PORK CHOPS:
- Coat a large non-stick skillet with a Tbsp of grape seed oil
- Turn the flame to medium-high and let the oil get hot. When the oil is ready it will shimmer.
- Place the spiced pork chops into the pan without over crowding the pan. You should hear a sizzle.
- Leave the pork alone to let a spicy crust form. This should take 3 to 5 minutes. When the crust is ready the pork will release itself, making it easy to flip without sticking.
- Cook on the second side to get the meat to your desired temperature.
- Transfer the cooked pork chops to a platter. Loosely cover with foil. Let them rest for 10 minutes before serving. The resting period allows the juices to stay in the meat when you cut into it, thus keeping it moist.
Since pork chops go with something with a sweet profile, I have served them with Curried Baby Turnips (tops & all).
Turnips are a good low carb alternative to potatoes. They are perfect for a Ketogenic Lifestyle! 1 medium turnip has 8 grams of carbs and 2.2 grams of fiber, making one whole turnip just 5.8 net carbs as compared to 33 net carbs in one medium russet potato. They are also a good source of Vitamin C.
My husband likes turnips with pork because their sweet profile goes very well togehter. Try them with your favorite vegetable.
I hope you enjoy this post. Please leave me your feedback in the comments section.
I love to hear from you. 😃