Goanese spicy braised pork chops (Baffat) from Moghul Microwave: Cooking Indian Food the Modern Way by Julie Sahni

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

Accompaniments: Fiery Mangalorean eggplant (Masala vangi); Pear [or papaya] and green peppercorn yogurt raita (Molaha pachadi); Coconut rice (Narial chawal)

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

  • Eat Your Books

    Can substitute vegetable oil for ghee, and half and half cream for coconut milk.

  • jdub1371 on August 13, 2017

    I had a couple of pork chops to use up, so, lacking a microwave, I modified this recipe for stovetop. Browned the chops and set aside. Then, because I wasn't sure I'd like thick slices of onion in the finished dish, I sauteed a minced red onion and a minced shallot in the chop leavings, then added the garlic and spices. Then added back in the chops along with the shredded green chilies and coconut milk, set it to a very low simmer, and let it cook for quite a while, probably more than an hour, until the chops were tender and the meat was just about falling off the bone. It's a pretty mild curry, pleasant if not earthshaking. Nice enough on a chilly evening with some brown rice cooked with coconut milk and some Indian-style cabbage. The meat, though tender, was a little dry, probably because the chops were so very lean to begin with (modern pork; sigh). ETA: omitted the cornstarch - the gravy had a nice consistency and didn't need it.

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