Black cardamom smothered pork chops from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 78) by Asha Gomez and Martha Hall Foose

  • buttermilk
  • whole cloves
  • garlic
  • chicken stock
  • pork chops
  • yellow onions
  • black cardamom pods

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick Tellicherry buttermilk biscuits; Mess o' greens with ham hocks and jalapeños; Rice sopping bread; Red cabbage thoren

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • paisleymonsoon on January 20, 2021

    This has a really rich flavor. The browned onions mix amazingly with the buttermilk and broth roux-based sauce for a craveable brown sauce. I halved the number of cloves because I'm not a big clove fan. This is one of those recipes from which you learn things. I think it's the buttermilk and browned onions that really bring it up a notch. Sour cream would also work nicely I think. I tried it the next night with dijon mustard instead of the spices and chicken instead of the pork chops. I'm kind of obsessed with what I can do with this sauce.

  • chawkins on May 08, 2017

    Very good, spicy but not hot. I halved the recipe. Used Chinese black cardamom, no buttermilk, so used a one to one mix of sour cream and 2% milk. I'll cut the salt down a little in the spice blend next time just because I'm watching my salt intake.

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