15 mins + 4 hr marinade

Capable Cooks

4

What you’ll need

INGREDIENTS

• 4 SunPork Fresh Foods Pork Cutlets
• 3 cloves garlic, crushed
• 1 Tbsp. ginger, grated
• 1 red chilli, chopped
• 350g Greek yoghurt
• ½ lemon, juiced
• 1½ Tbsp. garam masala
• 1 Tbsp. ground cumin
• 1 Tbsp. ground coriander
• 1 tsp. smoked paprika
• 1 Tbsp. turmeric
• 1 bunch coriander, chopped
• 25 mint leaves
• ½ lime, juiced
• 1 cucumber, sliced
• ¼ red onion, finely sliced
• 1 lemon, cut into wedges
• Salt and pepper, to taste

How to make it

1. To make Indian spiced marinade, blend together 2 garlic cloves, ginger, chilli and 150g yoghurt and pour into a bowl.
2. Add lemon juice, garam masala, cumin, ground coriander, paprika and turmeric and stir to combine.
3. Cover pork chops with marinade and refrigerate for approx. 4 hrs or overnight.
4. To make mint yoghurt, use remaining yoghurt, coriander, mint, 1 crushed garlic clove and lime juice to a blender and pulse until smooth.  Season with salt and pepper and place in the fridge until ready to use.  Can be stored for up to 2 days.
5. Remove pork from the fridge and bring to room temp.
6. Shake excess marinade from pork cutlets and place into a fry-pan over med-high heat, for approx. 2 mins before turning. Brush with excess marinade and turn regularly to evenly char the pork.
7. Rest pork for approx. 5 mins, slice and serve with mint yoghurt, cucumber, red onion, lemon wedges and garnish with fresh mint and coriander leaves.
8. Serve and enjoy!

https://sunporkfreshfoods.com.au/recipes/indian-spiced-pork-with-mint-yoghurt/