In my house, pork chops are a twice weekly affair – we just can’t get enough of them! I’m always looking for new ways to prepare them, and a few months ago I had a hankering for Chinese food and some pork chops in the freezer. And so, this recipe was born… my second favorite pork chop preparation ever (behind my mom’s pork chops and mushroom gravy, of course, but that’s for another day)!
photo credit goes to illustrious pork chop photographer/personal assistant Mike Prez!
Grilled Asian Pork Chops!
Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post! I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke. Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order. And if you have an obsession bordering on psychotic for garlic naan. So what’s the solution?
I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have. I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:
Well, there goes more of my paycheck.
Anyway, it IS possible to get that delicious flavor without a clay oven. The trick was concocting the right recipe with the best flavor profile. Not to toot my own horn, but I think this recipe is pretty damn bomb. Toot, toot.
Niagara falls in my mouth
serves 4 hungry hippos