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

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 [

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.