In this Indian-Spiced Pork Chop Potato Skillet you cook the chops till tender in a spiced tomato onion sauce. Add potatoes and you have a full meal in one pan.
I’ve spoken before on my own blog about what an adventurous eater my mom is. Such a role model! She just can’t pass a road stand or food stall without trying whatever they are serving up. Of course, being from southern Louisiana, eating spicy is in our blood. But when we moved to Trinidad, the flavors and spices we were introduced to, and that she began to use in her cooking, increased exponentially.
At the ripe old age of five, I was already a curry addict. After three years we moved on to the next country but Mom kept making curry. It was a true family favorite. The meat might vary – beef or chicken or pork -but there had to be potatoes and, since that was the tradition, she served it over white rice.
This recipe isn’t strictly a curry but it certainly has many of the same flavors and the same delightful aroma. I adapted it from this Keralan pressure cooker recipe to go with the Keralan appam I made for a Bread Bakers event last week, so I skipped the rice. Appam looks like a lacy crepe and it’s made with a fermented rice batter, so I figured I did have rice, just in another form. You can serve it with rice, if you want to, but it’s a great one-pan skillet meal without it though, thanks to the potatoes!
- 4 thick pork chops – about 225g or ½ lb each
- 3 tablespoon vinegar
- 1 teaspoon sugar
- 1 teaspoon salt, plus extra to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 medium 350g before peeling onions sliced thin
- 2 ripe beef steak or other tomatoes, cored and chopped (about 1¼ lbs or 600g whole)
- 5 medium potatoes, peeled and cubed (about 1¾ lbs or 790g whole)
- 1 stick cinnamon
- 3 cloves
- 3 green cardamom pods
- 1 teaspoon ground cayenne
- 1 teaspoon ground coriander
- ¼ teaspoon turmeric
- Chopped green onions or cilantro to garnish, if desired.
- Use a mallet to pound the meat part of the pork chops flat. Sprinkle them with the vinegar and season with the salt, sugar and pepper. Cover them with cling film and leave to marinate in the refrigerator for several hours, or even overnight.
- Heat one tablespoon of oil in your skillet and fry the chops two at a time over a high heat until browned on both sides. This should just take 3-4 minutes a side. Remove the chops to a clean plate.
- Drizzle in the second tablespoon of olive oil and add in the onions. Turn the fire down to medium and cook the onions for 5-6 minutes or until softened, breaking apart the slices with your stirring spoon.
- Add tomatoes and spices and stir. Return the chops to the pan and cover with a lid. Simmer for 30 minutes, checking occasionally and added more water as needed so it doesn’t go dry.
- Add in the cubed potatoes and cook for another 15 minutes or so, until the potatoes are tender, adding a little more salt, if necessary.
Are you tired of cooking pork chops with the same old recipes? You are in luck! This week our Sunday Supper tastemakers are sharing their favorite easy pork chop recipes. You are sure to find a few to try! Many thanks to our host Shelby of Grumpy’s Honeybunch and our event manager, Cricket of Cricket’s Confections.
- Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
- Braised Pork Chops with Country Gravy by Grumpy’s Honeybunch
- Breakfast Chops by Palatable Pastime
- Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
- Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
- Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
- Creamy Apple Pork Chops by Savory Experiments
- Easy Cilantro Lime Pork Chops by Cooking Chat
- Easy One Pan Oven Roasted Pork Chops by Pies and Plots
- Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
- Fontina Pork Chops with Mushroom Sauce by Soulfully Made
- Fried Pork Chops by Bottom Left of the Mitten
- Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
- Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
- Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
- Japanese-Style Pork Chops Tonkatsu by Asian In America
- Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
- Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks
And More Pork Chops
- One Pan Pesto Pork Chops by Cricket’s Confections
- Pork & Peppers Stir Fry by Wholistic Woman
- Pork Chops Dijonnaise by That Skinny Chick Can Bake
- Pork Chops with Dirty Rice by Turnips 2 Tangerines
- Pork Chops, Peperoncini and Potatoes by Tramplingrose
- Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
- Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
- Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
- Skillet Tuscan Pork Chops by A Mind “Full” Mom
- Slow Cooker BBQ Pork Chops by Big Bear’s Wife
- Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
- Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
- Vietnamese Grilled Pork Chop by Brunch-n-Bites
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