Serves 1
Directions
- 1Cut the onions and tomatoes roughly and chop the ginger.
- 2Put tomatoes, onions, and ginger in a saucepan with water.
- 3Bring to a boil and cover the saucepan.
- 4Maintain boiling for thirty minutes, then remove the lid.
- 5Continue cooking for 10 minutes uncovered to evaporate moisture and concentrate flavors.
- 6Add butter and mix well.
- 7Prepare the spice mixture (curry powder, garam masala, chili, salt).
- 8Heat your broth or water.
- 9Incorporate the spices into the onions and continue over medium heat for 5 minutes.
- 10Incorporate the broth (or water or vegetable peel broth) into the tomato/onion/spice mixture.
- 11Mix well to obtain a very silky sauce.
- 12Add the secret ingredients: bitter orange jam, black cherry jam, and Worcestershire sauce, then adjust seasoning.
- 13Leave the sauce to simmer.
- 14Season the pork chops with salt.
- 15Bread the pork chops by passing them in flour, then egg, then breadcrumbs, then egg again, and finally breadcrumbs.
- 16Fry the breaded pork chops for five to six minutes in oil at one hundred and seventy degrees.
- 17Sponge the fried pork chops well to remove excess oil.
- 18Serve with pre-prepared rice, curry sauce, pork, and pickles.
Ingredients
- 2 beautiful onions
- 3 tomatoes
- 1 cm fresh ginger
- 30 g butter
- 30 cl water
- 24 g curry powder
- 6 g garam masala
- 3 g chili pepper of your choice
- 5 g fine salt
- 1 L vegetable broth
- 1 teaspoon bitter orange jam
- 1 teaspoon black cherry jam
- 1 teaspoon Worcestershire sauce
- 2 pork chops
- flour
- 2 eggs
- panko breadcrumbs
- grape seed oil
- rice
- pickles
Equipment
saucepanpeelermixerfrying pan
Tips
- Use a double crust for breaded pork to ensure it holds well and is very crispy.
- For a silkier sauce, mix well after incorporating the broth.
- You can use vegetable peel broth, regular broth, or just water for the sauce.
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