Indian Pork Chops and Rice
Savor the bold and aromatic flavors of Indian cuisine with this Indian Pork Chops and Rice recipe, a delicious one-dish meal that combines tender, spice-marinated pork chops with fragrant basmati rice. The pork chops are coated in a yogurt-based marinade infused with warm spices like garam masala, cumin, and paprika, then seared to perfection and finished in the oven for a juicy, flavorful bite. The basmati rice, simmered with whole spices like cinnamon, cardamom, and cloves, is a perfect, aromatic accompaniment. Garnished with fresh cilantro and a zesty squeeze of lemon, this dish is a symphony of rich spices, vibrant colors, and satisfying textures. Perfect for a weeknight dinner or weekend feast, this recipe brings authentic Indian-inspired flavors to your table.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1.5 cups basmati rice
- 0.5 cups plain yogurt
- 1 teaspoons ginger paste
- 1 teaspoons garlic paste
- 0.5 teaspoons turmeric powder
- 1 teaspoons ground cumin
- 1 teaspoons ground coriander
- 0.5 teaspoons paprika
- 0.5 teaspoons garam masala
- 0.25 teaspoons red chili powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons canola oil
- 1 piece bay leaf
- 1 piece cinnamon stick
- 3 pieces green cardamom pods
- 3 pieces cloves
- 1 large (finely chopped) onion
- 3 cups water
- 2 tablespoons (chopped) fresh cilantro
- 4 pieces lemon wedges
Instructions
In a mixing bowl, combine the yogurt, ginger paste, garlic paste, turmeric powder, ground cumin, ground coriander, paprika, garam masala, red chili powder, salt, and black pepper to make the marinade.
Coat the pork chops evenly with the marinade, ensuring all sides are well covered. Let the pork chops marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
Rinse the basmati rice under cold water until the water runs clear. Set aside.
Heat 1 tablespoon of canola oil in a large skillet or frying pan over medium heat. Once hot, sear the pork chops on both sides for 3-4 minutes each, until they are browned. Remove and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 1 minute until aromatic.
Add the finely chopped onion to the pan and cook until golden brown, about 5-7 minutes.
Add the rinsed basmati rice to the pan and sauté for 1-2 minutes, ensuring it is evenly coated with the spices.
Pour 3 cups of water into the pan, stirring gently to combine. Bring the water to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed.
Meanwhile, place the seared pork chops into a preheated oven at 375°F (190°C) for 8-10 minutes, or until they are fully cooked with an internal temperature of 145°F (63°C).
Once the rice is cooked, remove the spices (bay leaf, cinnamon stick, cardamom pods, cloves) for easy eating.
Serve the pork chops over the bed of fragrant basmati rice. Garnish with freshly chopped cilantro and a squeeze of lemon juice from the wedges.
Enjoy this flavorful and satisfying Indian Pork Chops and Rice dish!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 146 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
