Pork Chops A La Jaffrey
|Pork chops||4 (Loin / Rib)|
|Vegetable oil||2 Tablespoon|
|Dried hot red pepper||1|
|Celery rib||1 Large, diced|
|Onion||1 Medium, coarsely chopped|
|Fresh ginger piece||1 , sliced into 3 rounds (1 Inch Long And 1/2 Inch Wide)|
|Garlic||2 Clove (10 gm), peeled|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground mace||1⁄8 Teaspoon|
|Soy sauce||3 Tablespoon|
|Granulated sugar||1 1⁄2 Teaspoon|
Try to get pork chops that are evenly cut, so that they may brown evenly.
Pat the chops dry and trim all but 1/4 inch of the fat.
Place them in a large skillet and turn heat on high.
The chops should brown in their own fat.
When they are a golden color on both sides (press down areas that refuse to touch the skillet), remove them from skillet and place in bowl or plate.
Turn off the heat and pour off only the accumulated fat in the skillet.
Heat the vegetable oil along with the coagulated juices in the same skillet over a medium flame, and put in the bay leaves, red pepper, and cloves.
When the bay leaves change color (this should take a few seconds) add celery, onions, ginger, and garlic.
Stirring, fry over medium flame for 4 to 5 minutes or until everything is slightly browned.
Add the browned pork chops, cinnamon, mace, soy sauce, sugar, and 1/4 cup water.
Cut the lemon into 4 round slices (skin and all— remove pits though) and place over chops.
Bring to boil.
Cover, lower heat, and simmer gently 50 minutes to 1 hour or until tender.
Turn and mix gently every 10 to 15 minutes.
To serve: Place contents of skillet on platter and serve with Plain Basmati Rice and a green salad.
A yogurt type of relish would be a good side dish.
If you like you can remove the pieces of ginger and garlic before you serve.