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
- In a bowl mix together some yogurt, ginger powder, coriander powder, garam marsala, onion powder, and fresh squeezed lemon juice.
- With a sharp cut slits into your pork chop on both sides to help the marinade seep through.
- Place your pork chop in a plastic ziplock bag along with your marinade and marinate in the fridge for at least an hour.
- 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.
- 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.
- 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.
- Slice your chop and plate with your sprouts and chickpeas, enjoy!
Recipe by Vance Harris
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