• 4 boneless pork chops (1 1/2-inch thick)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon ground cayenne
  • 1/8 teaspoon dry mustard
  • 2 teaspoons cumin seed
  • 8 ounces corn (drained)
  • 1 small tomato (seeded and chopped)
  • 1 cup plain yogurt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground coriander
  • 3 tablespoons fresh cilantro (chopped)


  1. In small bowl combine salt, coriander, turmeric, cayenne and mustard. Rub seasoning mixture on chops, set aside.
  2. For relish, in small sauté pan, heat cumin seed over high heat, stirring frequently and watching carefully, just until seed is toasted. Remove seed to a medium bowl and crush with the back of a spoon. Stir in corn, tomato, yogurt, pepper, coriander and cilantro. Set aside.
  3. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat, lower grill hood and grill 7-8 minutes; turn chops and grill 7-8 minutes more, until internal temperature on a thermometer 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve immediately with corn and cumin relish.
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