Yield
Makes 4 servings

Intrigued, Joy Taylor bought garam masala, an aromatic Indian spice blend, and began to experiment. She particularly likes the mixture with fruit and pork, and serves it with hot cooked rice, drenched with the plentiful sauce. Look for garam masala in Indian markets and specialty food stores. Or use the spice alternatives. Prep and Cook Time: about 30 minutes.

How to Make It

Step 1

Trim and discard fat from chops. Rinse chops, pat dry, and rub with 1 teaspoon oil.

Step 2

Mix garam masala and garlic powder. Rub spice mixture all over chops.

Step 3

Place a 10- to 12-inch nonstick frying pan over medium-high heat. Add remaining 1 tablespoon oil and swirl to coat pan. Set chops in pan and brown well on each side, pressing meat flat with a spatula if needed to get even color, 2 to 3 minutes a side.

Step 4

Stir cranberry-raspberry juice blend and broth into pan. Bring to a boil over high heat. Cover and simmer over low heat, turning once, until chops are no longer pink in center (cut to test), 15 to 18 minutes total. With a slotted spatula, transfer chops to a platter; keep warm.

Step 5

Mix 2 tablespoons water with cornstarch; stir into pan, then stir over high heat until boiling, 2 minutes. Pour over chops. Add salt and pepper to taste.

Step 6

Note: Nutritional analysis is per serving.

Ratings & Reviews

lsrupert's Review

lsrupert
February 15, 2009
I had a bunch of thinly sliced pork, and needed to come up with something to make for a church dinner. I had garam masala in the cupboard, and figured I'd try to find an easy recipe which used it. I played with this recipe, and absolutely loved it! I live in Korea, and can't get cran raspberry juice, but have a plum juice. So, I changed the recipe to use the plum juice instead. It would be good on rice, but I served it with couscous. Wow!!! It's really good. I took it to church and brought back an empty dish. All of the Koreans couldn't stop talking about it. I definitely recommend this!