Juicy Pineapple Pork Chops

-

Juicy Pineapple Pork Chops


Bored of eating same type of dishes again and again? 

Try something new! 

I tried something unique this time & it turned out awesome!  

It's a colourful and lovely mix of flavours.

It's spicy, sweet, sour & super delicious! Loved and appreciated by my family members. 

This is a very simple & easy recipe with few basic ingredients available in the pantry. 

Recipe:

For 1/2 kg pork chops ( cleaned & washed well)

A. Ingredients for marination:

  • 1 tbsp ginger garlic paste 
  • 2-3 tsp Bafat powder
  • 2 tsp garam masala
  • 1-2 tsp pepper powder
  • Juice of 1 lemon
  • 2-3 tbsp olive oil/any oil
  • Salt to taste

B. Other ingredients:

  • 1 cup chopped pineapple
  • 1-2 tbsp honey 

Method:


Add all the above ingredients ( mentioned under A) to pork chops, mix well & marinate for 2-3 hours. (Overnight is better)

Chop pineapple & keep it aside. 

Cook the marinated meat on a very low to medium flame for 8-10 minutes flipping sides.  

Add 1-2 tbsp of water if required. 

No need to add any oil while frying. 

Now add 1 cup  chopped pineapple, 1-2 tbsp honey, mix well & cook on a low flame for another 8-10 minutes till all the flavours are absorbed well & meat is cooked to perfection. 

Juicy, moist , super delicious pork chops are ready to serve. 

Enjoy this delicious meat with your loved ones. 

Please note:

Add spices as per your choice. 

Cooking time depends on the quality of meat. Tender meat cooks faster. 

Here I have used bafat powder. Recipe is already published. Kindly go through the following link to prepare bafat powder at home. 

Bafat powder recipe link:

https://lavisdelicacies.blogspot.com/2023/02/bafat-powder.html

Instead of bafat powder you can add 2 tsp chilly powder, 1/2 tsp coriander powder, 1/4 tsp jeera powder. 

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more