Chef Time!

Chef Time!

Monday, May 14, 2012

A Little Bit of India, Meets A Little Bit Of American


masala-crusted-pork-chops1

Masala Crusted Pork Chops
Masala is a traditional Indian spice mixture and it goes quite well with pork. Here we mix it into a breadcrumb mixture for a nice spicy crust on pork chops. You can make your own masala mix however, unless you intend to use it a lot in your cooking it may be easier to buy premixed given the amount of spices you would need to make your own.
1 tbsp. Garam Masala** spice mix
½ tsp. dried chili flakes
¼ tsp. onion powder
¼ tsp. garlic powder
Sprinkle of salt & pepper
1 c. fine breadcrumbs
1 egg
¼ c. flour
2 large pork chops, trimmed
1 tsp. oil for frying
Mix together all dry ingredients. Mix half into flat plate of breadcrumbs and place other half on separate flat plate. Beat egg with a small splash of water and place in a bowl large enough to coat chops. Place flour on flat plate (breading station)
Pat remaining spice mixture onto both sides of chops then dredge through flour. Next dredge through egg and then coat with seasoned breadcrumbs. Fry in a large skillet over med heat until cooked through and crispy.
**Masala is an Indian spice mixture that can be purchased pre-mixed from most major supermarket chains. But should you want to make your own, here is how I do it.
Garam Masala Spice Mix
This Indian spice blend is not only easy to make at home; it is also far more flavorful when homemade. Feel free to modify the amounts to suit your personal taste. You may easily multiply the recipe, but I recommend you make up only enough to use within 1 month so it will remain fresh.
¼ c. coriander seeds
2 tbsp. cumin seeds
1 tbsp. black peppercorns
2 tsp. cardamom pods
Two 3-inch cinnamon sticks, broken into small pieces
1 tsp. whole cloves
1 whole nutmeg
Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns, cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

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