Chaat Masala–Grilled Pork Chops

Name: Chaat Masala–Grilled Pork Chops
Yield: Makes 2 Servings
Cuisine: Indian
Ingredients: 2 Tbsp extra-virgin olive oil; 2 cups [480 ml] cold water; 1 serrano chile, seeded, if desired, and minced; 2 Tbsp fine sea salt; 2 Tbsp fresh flat-leaf parsley leaves; 2 Tbsp verjus blanc (white verjus); 3 Tbsp minced shallot; ⅓ cup [60 g] capers, drained; 1 cup [140 g] roasted piquillo peppers, drained; 1 Tbsp Chaat Masala; ½ tsp freshly ground black pepper; fine sea salt (optional); Two 1½ in [4 cm] thick bone-in, center-cut pork chops (about 1¾ lb [1.2 kg] total); 1 Tbsp extra-virgin olive oil

Preparation info

Makes
2
Servings

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

This dish is ridiculously simple to put together. Although chaat masala is used mostly to season vegetarian street food in Bombay, it works just as well for grilling pork. The smoky flavors of chaat masala and the meat play well against the acidic, hot, and sweet notes of the other ingredients featured here.

Ingredients

Capers and Piquillo Peppers

1 cup [140 g] roasted piquillo peppers, drained
⅓ cup [

Asia
India
Main course
Gluten-free

Method

To make the capers and piquillo peppers

In a medium bowl, toss all the ingredients together, except the salt. Taste and season with salt, if needed. Refrigerate for at least 30 minutes before serving.

To make the pork chops

Put the pork chops into a large resealable plastic bag. Stir the salt into the wa