Easy Garam Masala Pork Chops My husband and I are on the go A LOT! I’m always on the lookout for delicious meals that cook up very quickly, but look beautiful as if you’d spent hours preparing them. One night I had thick cut pork chops – about 30 small portobello mushrooms, fresh oregano and fresh sage – and we were hungry and needed to eat quick. I also had some spinach that was begging to be of service. I used Garam Masala for a quick and delicious flavoring. It is a a mixture of different spices often including coriander, black pepper, cumin, cardamom, and cinnamon and is common in North Indian and some South Asian cuisines. It’s a terrific, already made up spice rub! GARAM MASALA PORK CHOPS WITH MUSHROOMS AND FRESH HERBS – serves 2-3 1.5 tbs. olive oil 1 tbs. unsalted butter 2 thick, center cut pork chops with the tenderloin section Salt Pepper Garam Masala About 30 small Portobello mushrooms, washed quickly and cut in half. ¼ cup leftover dry white wine or dry vermouth ¼ – 1/3 cup chopped fresh oregano ¼ – 1/3 cup chopped fresh sage leaves f 1. Wash your chops thoroughly and pat dry. 2. Wash the mushrooms in a cold bath of water quickly, lift them out of the water and drain and dry on paper towels. When the mushrooms are dry, trim a little bit off of the stems if necessary and cut in half to make them all the same approximate size. 3. Sprinkle the chops with salt and pepper and then cover with Garam Masala and rub in with your fingers. Do this on both sides. See photo. 4. Heat the oil on medium high heat. Add the butter and when sizzling subsides, add the chops to brown. After about 4 minutes, add the mushrooms on both sides of the chops and sprinkle on 2/3’s of the chopped herbs which have been mixed together. Do not disturb for 3 minutes. 5. Turn your chops, and when you see the mushrooms getting juicy, you can toss those around to brown on the other side. After about 2 more minutes, add the white wine and continue cooking the chops until done. You will most likely want to remove the mushrooms beforehand, if your chops are as thick as mine were. 6. Put the mushrooms in the center of your platter and place the chops on top of them when done to rest and warm the mushrooms up again. Drizzle all pan juices on top. I like to remove my chops at about 140 degrees as they will continue cooking when resting on top of the mushrooms. Let the chops rest for 5 – 10 minutes and sprinkle with remaining herbs before serving. I served this with some spinach sauteed in olive oil and garlic. It was perfect! For more easy, delicious recipes like this, visit my blog LOVE – the secret ingredient. Leave a Reply Cancel ReplyYou must be logged in to post a comment.