Chaat masala-grilled pork chops from Season: Big Flavors, Beautiful Food (page 184) by Nik Sharma

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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

  • stockholm28 on July 25, 2021

    This was very simple. It requires a little advance prep. Unfortunately, my grill was too hot and I ended up with one side of the pork being completely blackened. After scraping off one side, the pork chops tasted fine, but I can’t really comment on the chaat masala flavor. I want to try these again. The real star of the dish was the caper and piquillo pepper relish that is served with the pork chops. I did not have verjus blanc so I subbed champagne vinegar. I loved this relish with the pork. I just bought some verjus blanc so that I can try it the right way.

  • bernalgirl on January 19, 2021

    This recipe is so simple and absolutely delicious. I didn’t make the relish as I was serving it with a Nik Sharma tomato eggplant casserole and a kachumbar salad, both of which accented the chat masala seasoning beautifully. I made this as the “adult” protein for a gathering and three 10-year old boys surprised us by devouring them.

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