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Saturday, April 6, 2019

Indian Pork w/ Brussel Sprouts & Garbanzo Beans



Delicious Indian Spiced Pork Chop, Paired With A Vibrant Brussel Sprout & Chickpea Salad.


Ingredients

  • Pork Chop
  • Brussel Sprouts
  • Canned Chickpeas / Garbanzo Beans
  • Yogurt
  • Ginger Powder
  • Coriander Powder
  • Garam Marsala
  • Onion Powder
  • Fresh Squeezed Lemon Juice
  • Salt and Pepper
  • Olive Oil



Directions

  1. In a bowl mix together some yogurt, ginger powder, coriander powder, garam marsala, onion powder, and fresh squeezed lemon juice.
  2. With a sharp cut slits into your pork chop on both sides to help the marinade seep through.
  3. Place your pork chop in a plastic ziplock bag along with your marinade and marinate in the fridge for at least an hour.
  4. Heat a pan on medium high heat and add some oil. Sear your pork chop on both sides for about 7 minutes (or until there is no pink inside) rotating a couple of times so it doesn't stick. Take out and set aside to rest.
  5. Cut your sprouts in half length wise. Using a slotted spoon scoop out some of your canned chickpeas. Season your sprouts and chickpeas with salt and pepper.
  6. Heat another pan on medium high heat and add some oil and butter. Saute your sprouts and chickpeas stirring and flipping for about 5 minutes.
  7. Slice your chop and plate with your sprouts and chickpeas, enjoy!

Recipe by Vance Harris



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