A beautifully plated dish of ndian-Spiced Pork Chops with Soy Sauce, featuring tender, pan-seared pork chops coated in a rich, spiced sauce infused with mustard seeds, garlic, and aromatic Indian spices. The dish has a deep golden-brown hue with a glossy, flavorful glaze. Garnished with fresh coriander and a sprinkle of black pepper, it is served on a rustic ceramic plate. Accompanied by fragrant basmati rice and a side of sautéed vegetables, the plate rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Pork Chops in Indian-Spiced Soy Sauce

A fusion dish inspired by Indian and Chinese flavors, these tender pork chops are slow-cooked in soy sauce, warm spices, and a hint of citrus.
Portions:2
Preparation Time: 15 minuten
Cooking Time:1 uur
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Equipment

  • knife
  • Cutting board
  • wooden spoon
  • Serving platter

Ingrediënten

  • 4 pork chops loin or rib
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 1 hot dried red pepper optional
  • 8 whole cloves
  • 1 large stick celery diced
  • 1 medium-sized onion coarsely chopped
  • 1 piece fresh ginger 2.5 cm long, 1 cm wide, sliced into 3 rounds
  • 2 garlic cloves peeled
  • ½ tsp ground cinnamon
  • ½ tsp ground mace
  • 3 tbsp soy sauce
  • tsp sugar
  • ½ lemon cut into 4 round slices (seeds removed)

Instructies

  • Pat the pork chops dry and trim all but 0.
  • 5 cm of the fat.
  • Heat a large frying pan over high heat.
  • Add the pork chops and brown them in their own fat, pressing down any areas that do not touch the pan.
  • Once golden on both sides, remove the chops and place them on a plate.
  • Turn off the heat and drain only the accumulated fat from the pan.
  • Heat the vegetable oil in the same pan over medium heat.
  • Add the bay leaves, red pepper, and cloves, stirring briefly.
  • Once the bay leaves change color, add the celery, onion, ginger, and garlic.
  • Stir-fry for 4–5 minutes until slightly browned.
  • Return the browned pork chops to the pan.
  • Add the cinnamon, mace, soy sauce, sugar, and 50 ml water.
  • Place the lemon slices on top of the chops.
  • Bring to a boil, then cover and lower the heat.
  • Simmer gently for 50–60 minutes, turning and mixing every 10–15 minutes, until the chops are tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with plain basmati rice and a fresh green salad. A side of natural yoghurt relish pairs well with the flavors.
Wine Advice:
A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich, spiced flavors of this dish.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 10 g | Protein: 38 g | Fat: 32 g | Fiber: 3 g | Sugar: 5 g | Salt: 2.5 g
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Recipe Category Main Dish / Pork
Country India
Season: All seasons
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