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Wednesday, 16 January 2013

Papadom Crusted Tandoori Pork Chop

This was good but when I do it again I will probably crust the meat afterwards in precooked papadoms as the papadoms didn't expand nearly as much as I though they would. Regardless, these were still fun.

5 pork loin chops
1 tbs tandoori paste
1 tbs natural yoghurt
1 packet small papadoms
Olive oil or other

Blitz the papadoms in a blender to as fine a consistency as possible. Combine the tandoori and yoghurt. Coat the pork chops in the tandoori and yoghurt mixture and set aside to marinade until required. Heat about 1cm of oil in a frying pan to medium high then reduce the heat to medium. Coat one side of each chop in the papadom crumbs then place in the pan, cooking in batches. When blood starts to come through each chop, crust the remaining side and press in. Turn the pork and fry on the remaining side until firm but with a little give (usually by the time you have nice colour). Remove to a clean plate, cover and rest.
I served this with a spiced pilaf, some dobs of yoghurt, a sprinkling of coriander and some sliced chilli for Mum and Dad. I think that a squeeze of lemon would be radical too but I didn't have any...

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