Pork Chops Bombay
4 bone-in pork chops, 3/4-inch thick Olive oil 1 cup light cream 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/8 teaspoon cayenne 1/8 teaspoon dry mustard 1 tablespoon poppy seed Fresh cilantro sprigs Cooking Directions Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook, turning occasionally, until evenly browned on both sides, about 5-6 minutes. Remove chops to serving platter; keep warm. Add garlic to skillet; cook and stir for 30 seconds. Reduce heat to low. Add cream, salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered, until mixture thickens slightly (do not boil). Serve sauce over chops. Sprinkle with poppy seed and garnish with cilantro sprigs. Serves 4 Serving Suggestions Serve with rice and peas mix, sliced oranges and red onion salad, and hot rolls. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
