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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

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Notes about this recipe

  • 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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