East Indian Pork Chops

(Baked Pork Chops in spicy sauce)

Serving Size: 4 persons

Pork chops- 4 large chops, 1" thick

Ginger - 1 tsp, grated

Garlic - 1 tsp, crushed

Onions - 1 large (150 g), finely sliced

Pepper - 1 tsp

Dry red chillies (Sukha Mirch) - 6-8 roughly ground

Potatoes - 2 medium (150 g) - diced in 2 inch pieces

Green peas - 1/2 cup

Carrots - 100 g, diced into 2 inch pieces

Green chillies - 4, slit in half

Cilantro (Coriander) - 2 tbsp, finely chopped

Butter - 4 tbsp

Lime juice - to taste

Preparation:

1. Wash and pat dry the pork chops using a paper towel.

Cooking procedure:

1. Heat a skillet, sprinkle a pinch of salt in it and fry each pork chop for 2-3 minutes each side to brown slightly. Arrange the pork chops in a flat baking pan..

2. In a pan, melt 2 tbsp of butter. Add the ginger, garlic and onions and saute for 2 minutes. Add the vegetables and mix to coat with the butter.

3. Add 3 cups of warm water, mix well and bring to a boil. Remove from the fire and pour over the pork chops placed in a baking pan.

4. Sprinkle the pepper, red chillies, and cilantro over the chops. Add the remaining butter in small dollops over the chops.

5. Place the pan uncovered in an oven and bake at 350 degrees Fahrenheit for 1 hour. In between (after 30 minutes), turn the chops over once and completely bake.

6. Sprinkle some fresh lime juice over the gravy and serve hot.