Herbies Spices Recipes
Pork Chops with Panch Phora Crust
Description
Although Panch Phora is a traditional Indian blend (the words mean "five seeds"), this pork dish is a thoroughly Mod-Oz use for the spices.
Ingredients
At a glance
Chicken & Pork
Serves
2
4 small new potatoes, scrubbed
2 tablespoons Herbie’s Spices Panch Phora
2 pork loin chops
olive oil
1 cup clean baby rocket leaves
oil and balsamic vinegar for dressing
Methods/steps
-
Heat oven to 220ºC.
-
Place whole potatoes in a lightly oiled oven tray and bake. Baking time will depend on the size of the potatoes. (If you’re in a hurry, microwave on high for 2 minutes to get them started.)
-
When nearly done, remove tray from oven and crush each potato so that it splits open and reduces to a height of about 2cm.
-
Drizzle with a little more oil, grind black pepper over, and return to oven until edges are brown and crisp.
-
Meanwhile, in a small pan, dry roast the Panch Phora over medium heat for 2 minutes, until mustard seeds begin to pop and seeds darken slightly. Remove to a pestle and mortar and crush lightly.
-
Press crushed spices into both sides of the pork chops and let rest for 5-10 minutes.
-
Heat about 2 tablespoons olive oil in a skillet, add chops and cook 3-4 minutes on each side.
-
Serve with the roast potatoes and a handful of dressed rocket leaves.
Additional Tips
The same method can be used to cook beef or lamb with excellent results.
Reviews
