Garam Masala Pork Chops

HAPPY  BIRTHDAY!

Yatzi & Gail

Today is a birthday celebration for my brother, Gail.  

Yesterday on the 11th, he turned "sixty something".  Oh, well, it is 63 to be exact.  

Doug fixed a special dish for the occasion with a spice we have been wanting to try, garam masala.

He found the recipe on MyRecipes.com.

Garam Masala Pork Chops

Ingredients: 

4 center-cut loin pork chops (each about 1 in. thick, 2 1/3 lb. total) $
4 teaspoons salad oil
2 tablespoons garam masala (or 1 tablespoon each ground coriander and ground cumin)
2 tablespoons garlic powder
3/4 cup cranberry-raspberry juice blend
1/4 cup fat-skimmed chicken broth
1 tablespoon cornstarch
Salt and pepper
Preparation

1. Trim and discard fat from chops. Rinse chops, pat dry, and rub with 1 teaspoon oil.
2. Mix garam masala and garlic powder. Rub spice mixture all over chops.
3. Place a 10- to 12-inch nonstick frying pan over medium-high heat. Add remaining 1 tablespoon oil and swirl to coat pan. Set chops in pan and brown well on each side, pressing meat flat with a spatula if needed to get even color, 2 to 3 minutes a side.
4. Stir cranberry-raspberry juice blend and broth into pan. Bring to a boil over high heat. Cover and simmer over low heat, turning once, until chops are no longer pink in center (cut to test), 15 to 18 minutes total. With a slotted spatula, transfer chops to a platter; keep warm.
5. Mix 2 tablespoons water with cornstarch; stir into pan, then stir over high heat until boiling, 2 minutes. Pour over chops. Add salt and pepper to taste.
Printable version: Garam Masala Pork Chops

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” 
― Julia Child, My Life in France

Garam Masala

What is Garam Masala?
Garam masala (from Hindi: गरम मसाला, garam ("hot") and masala (a mixture of spices) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content.

The composition of garam masala differs regionally, with many recipes across India according to regional and personal taste, and none is considered more authentic than others. The components of the mix are toasted, then ground together.

A typical Indian version of garam masala contains:

black and white peppercorns
cloves
cinnamon
black and white cumin seeds
black, brown, and green cardamom pods
Some recipes call for spices to be blended with herbs, while others for the spices to be ground with water, vinegar, coconut milk, or other liquids, to make a paste. In some recipes nuts, onion, or garlic may be added. The flavors may be carefully blended to achieve a balanced effect, or a single flavor may be emphasized. A masala may be toasted before use to release its flavors and aromas.
(from Ask.com)

Gather the ingredients.

Follow recipe above for 4 pork chops.  (We doubled the recipe.)

 Mix garam masala and garlic powder.

Thoroughly mix together.

 Mix cranberry-raspberry juice and chicken broth together.

 Trim fat from pork chops.  

Rinse chops, pat dry, and rub with 1 tsp. oil.

 Rub spice mixture over chops.

 Add 1 tbsp. oil in a non-stick frying pan over medium high heat.

Set chops in pan and brown well on each side.

 Add cranberry-raspberry and broth mixture into pan.

 Bring to a boil over high heat.

 Cover and simmer over low heat.

 Turn chops once, cook until they are no longer pink in the center,

15 to 18 minutes total.

 Mix 2 tbsp. water with cornstarch.

 Transfer chops to a dish or platter.

 Stir cornstarch mixture into pan, then stir over high heat until boiling, 2 minutes.

 Add pork chops back into pan.

Salt and pepper to taste.

Enjoy!

 Ethyl, Keith,Doug, Gail, Yatzi

 Keith, Doug, Denise, Gail, Yatzi

Gail & Yatzi

Birthday Blessings!