Pork Chops with Panch Phora Spice

    A quick and easy way with pork chops. Panch Phora is a traditional Indian blend this pork dish isn't strictly an Indian dish but it is a great use for the spices.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 4 small new potatoes, scrubbed
    • 2 tablespoons Herbie's Spices Panch Phora
    • 2 pork loin chops
    • olive oil
    • 1 cup baby rocket leaves (washed)
    • oil and balsamic vinegar for dressing

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Heat oven to 220 degrees C. Place whole potatoes in a lightly oiled oven tray and bake. Baking time will depend on the size of the potatoes - probably 20-30 minutes. (If you're in a hurry, microwave on high for 2 minutes to get them started.)
    2. When nearly done, remove tray from oven and crush each potato so that it splits open and reduces to a height of about 2cm.
    3. Drizzle with a little more oil, grind black pepper over, and return to oven until edges are brown and crisp.
    4. Meanwhile, in a small frypan, dry roast the Panch Phora over medium heat for 2 minutes, until mustard seeds begin to pop and seeds darken slightly. Remove to a mortar and pestle and crush lightly.
    5. Press crushed spices into both sides of the pork chops and let rest for 5-10 minutes.
    6. Heat about 2 tablespoons olive oil in a frypan, add chops and cook 3-4 minutes on each side.
    7. 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.

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