Indian Pork Chops Recipes

INDIAN PORK CHOPS AND RICE

Steps:

• Grease 10 x 13 dish and preheat oven to 350 degrees.
• Note - If using regular table salt, reduce amount by at least half.
• In a large skillet, sprinkle pork chops with spices, brown in oil and drain. Set aside.
• Mix rice and mushroom soup.
• Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
• Put pork chops into baking dish and spread onion slices out on top. Sprinkle a pinch of kosher salt over the onions.
• Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
• Spread the rice mixture over the tomatoes. I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
• Bake, uncovered. For 3/4" thick pork chops, bake for 3/4 of an hour. For 1" thick pork chops, bake for 1 hour.
• Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.

MOM'S INDIAN PORK CHOPS & RICE

Steps:

• Preheat oven to 350 degrees. Grease 9" X 9" casserole pan. Start rice cooking.
• Rub pork chops with dry mustard and cloves, brown on both sides in skillet with 1 tsp olive oil. Arrange pork chops in pan. Place one onion slice and then one tomato slice on top of each pork chop.
• Drain mushrooms (retain liquid), set mushrooms aside. Mix soup, mushroom liquid and water. Add to rice and mix well. Cover entire dish with rice mixture, being careful not to dislodge the onions and tomatoes from the chops, and filling in between chops so that there are no gaps. Spoon sliced mushrooms over top of rice mixture.
• Bake, covered, at 350 degrees for 55-65 minutes.
• Serve with a spatula to preserve your nice chop/tomato/onion stack.

MOM'S INDIANA PORK CHOPS

Steps:

• 1. Preheat oven to 350 degrees. Lay pork chops in a 9 by 13 inch pan. In a small bowl mix remaining ingredients. Pour mixture over pork chops. Cover pan and bake for 1 hour 15 minutes. Uncover and bake 15 minutes more. Serve hot with potatoes.

INDIAN PORK CHOPS

Steps:

• In a small bowl, mix together the fennel seeds, cumin, oregano, coriander and celery salt.
• Place the pork chops in a wide, shallow dish. Sprinkle over the fennel seed mixture and thoroughly coat the pork chops.
• Set aside to marinate for 1-2 hours in the refrigerator.
• Heat a griddle pan until hot. Place the marinated pork chops on the griddle pan and cook for 5-10 minutes on each side, depending on the thickness of the chops, until cooked through.