pressure cooker pork chops kerala style

Valentine's day is coming up and I know I am supposed to post something that involves little chocolate hearts and pink frosting. I may or not be doing that in my next post. But today's post is for everyone who is looking for a great, easy one pot meal idea to cook for your guys for Vday or for a Super Bowl dinner or even an everyday dinner that will knock their socks off.
You know how they say that the way to a man's heart is through his stomach? Well this recipe for Kerala style spicy and tender pork chops is definitely man bait. Cupcakes piled high with frosting might make your girl friends happy. But its no secret that men like their meat. When its this delicious and easy to make so do I!

Pork chops that are tender and flavourful and seem like I have slaved over them all day. I haven't. But I don't have to admit that  :)

This recipe is from my mother. She along with my sister and I are veggie and lentil lovers. My father and brother are serious carnivores and they both love this and request it often and my mom happily obliges because it is so easy to make. When my mom came to stay with us, this is one of the first things she cooked for her new son-in-law too and years later he still remembers "the delicious pork chops your mom made".

This recipe is also popular in a lot of my aunts homes and others in Kerala too although it is not a traditional Kerala recipe. It was probably introduced there by Anglo Indian or British cooks and became popular and later adapted among the pork-loving Syrian Christian community. Another favourite is the Portuguese inspired fiery mouth scorching Pork Vindaloo. This dish is much less spicy and can be made with beef or mutton chops as well. Make it even if you are just cooking for yourself. Leftovers taste even better and this can be easily frozen as well.

This is easy to make in either a deep covered pot or a pressure cooker. If you use a pressure cooker you can take about half the time. In India we use pressure cookers everyday. I use the Indian brand Prestige that is now available on Amazon.com or in Indian grocery stores. I have also heard good things about The Futura brand as well as Fagor but haven't used them personally since I brought a couple of Prestige pressure cookers in different sizes ( I have 3) with me from India.

Pressure cookers make a quick job of cooking rice and lentils and meat becomes fall-off-the-bone tender. It is energy efficient and preserves nutrients but best of all takes much less time.  Of course like any form of cooking it takes a little getting used to. I was quite scared of the hissing steam at first. I also reduced my first few batches of dal to yellow mush.   But once you get the hang of it, it will fast becomes your best friend in the kitchen, steam spewing little dragon that it is!

Pork Chops
Recipe source: My mother


Ingredients:

• Pork chops 1 pound ( you can also make this with beef and mutton chops as well. Thin slices are what my mom uses. She also pounds the thicker pieces with a meat mallet to make it really thin) 

Ingredients for marinating pork:

• pepper pwd 1/2 tsp
• vinegar  3 tbsp 
• sugar  1 tsp
• salt  1 tsp 

Ingredients for gravy:

• onions sliced thin  3 medium 
• tomatoes chopped 2
• medium potatoes cubed 3
• cinnamon  1 stick 
• cloves 3
• cardamoms 3
• chilli pwd  1 tsp
• turmeric  1/4 tsp 
• coriander  1 tsp 

To thicken gravy ( optional) :

• 1 tsp oil and 1 tsp cornflour

Method

Rub the pork with the ingredients for marinade and keep in fridge for a few hours or overnight
Heat a tbsp of oil in a skillet and fry the chops until browned (a cast iron skillet will provide a better sear  though you can do this in the same pot/pressure cooker that  we will make the gravy in)
Mix the ingredients for the gravy with a spoon or using your fingers  in a deep dish or pressure cooker
Add the browned pork chops
Add 1 to 11/2 cups water and cook till done
(I use a pressure cooker and after the first whistle I switch  flame to low and keep closed for 10 mins. Then switch off and keep closed until the steam subsides-regular release )
Take out the pork pieces leaving behind the liquid left in the pot.
Heat on low and add 1 tsp oil and 1 tsp corn flour  diluted in a little water, stirring the gravy well to thicken it.
Keep stirring till  the gravy thickens slightly.
Check seasoning and add salt or pepper as required and simmer.
Pour over the cooked pork.
Garnish with sauteed spring onions (Optional)
Serve with steamed or roasted veggies such as carrots, broccoli, cauliflower, caramelized onions and  baked or mashed potatoes.
Also good with rice, bread or pasta.

I am sending this Kerala style pork chops recipe off to this month's Kerala Kitchen hosted by Kaveri of Palakkad Chamayal