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Pork chops with onion salad and coriander chutney

Name: Pork chops, onion salad and coriander chutney recipe
Yield: 4
Ingredients: 100.00g natural Greek-style yoghurt; 50g runny honey; 2 garlic cloves, crushed; 10g ginger; 20.00 ml sesame oil; 30.00 ml red chilli paste (substitute gochujang – Korean red pepper paste – or sriracha); 4 x 220g pork chops on the bone, rind removed; 4 naan, toasted; 1 small bunch coriander, leaves picked; 1/2 small bunch mint, leaves picked; 1 long green chilli, chopped; 2 tsp cumin powder, toasted; 2 small ice cubes; 1 small white onion, finely chopped; 260g tomato; 1 Lebanese cucumber, finely chopped; 1 small bunch coriander, leaves and stems finely chopped; 20.00 ml lemon juice; 1 1/2 tsp chaat masala (spice blend available from Indian grocers)

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Pork chops with onion salad and coriander chutney

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by Helly Raichura

CHEF

Oct 20, 2023

“This dish is simple to put together but packs a punch with spices and a cheat’s chilli sauce. Chaat masala is essential – and addictive!”

50g natural Greek-style yoghurt
50g runny honey
2 garlic cloves, crushed
2cm piece fresh ginger (10g), finely grated
1 tbs sesame oil
1 1/2 tbs red chilli paste (substitute gochujang – Korean red pepper paste – or sriracha)
4 x 220g pork chops on the bone, rind removed
4 naan, toasted

Coriander chutney

1 small bunch coriander, leaves picked
1/2 small bunch mint, leaves picked
1 long green chilli, chopped
2 tsp cumin powder, toasted
2 small ice cubes
50g natural Greek-style yoghurt

Onion salad

1 small white onion, finely chopped
2 (260g) ripe tomatoes, finely chopped
1 Lebanese cucumber, finely chopped
1 small bunch coriander, leaves and stems finely chopped
1 tbs lemon juice
1 1/2 tsp chaat masala (spice blend available from Indian grocers)

Method

1.

Place yoghurt, honey, garlic, ginger, sesame oil, chilli paste and 1 1/2 tsp cracked black pepper in a ceramic bowl. Stir to combine. Add pork and toss to coat. Cover and chill for 4 hours, or overnight, to marinate.
2.

For the onion salad, combine all ingredients in a medium bowl. Season to taste and toss to combine. Set aside.
3.

Place a large cast-iron frypan over medium high heat and preheat for 5 minutes. Using tongs, take pork out of marinade and add to pan. Cook for 5-6 minutes, turning only once, or until cooked and very caramelised.
4.

Meanwhile, to make the coriander chutney, combine herbs, chilli, cumin and ice in a small food processor and whiz until a green paste. Add yoghurt and whiz until smooth. Season with salt flakes.
5.

Serve pork chops with onion salad, naan and a dollop of coriander chutney.