This recipe was taken from Jame McNair's Grill Cookbook! It was published in 1990. This recipe does take a bit of time due to marinating, but it is well worth it!
Here are the ingredients! 7 things!
Let's make the marinade! Chop up the garlic and fresh ginger root. Measure out the yogurt, curry and oil. The salt and pepper is to taste.
Add the yogurt, garlic, ginger and oil to the blender!
*****Cover and place in the fridge for 24 hours!*****
24 hours have gone by! Welcome back! Time to heat up the grill to a nice medium temperature.
Grill each side for about 1 minute. After each side has grilled for a minute, let them cook. Flipping once.
After a few minutes, they should start to "crust" up. The internal temperature should be 140 degrees F.
Yum! All grilled up and ready to be eaten!
The book recommends pairing it with grilled melon or peaches. I paired it with fresh melon, our greek salad with dill dressing and the spinach and cheese dumplings with italian herb fraiche we made earlier.
Thoughts on this recipe!
*I love the smell of curry! There could have been a bit more added to the marinade for a stronger flavor. Perhaps instead of a mild curry I will use a hot next time.
*With the heat on medium, they were not cooking as fast as I would have liked. I bumped the heat up to high and it only took a few minutes on each side.
*My hands had the smell of garlic and ginger for two days! I should have worn some gloves!
-6 pork loin chops, preferably boned (we used boneless!)
- 2 cps plain low-fat or non-fat yogurt (make sure you buy PLAIN and not VANILLA! simple mistake!)
- 2 tablespoons minced or pressed garlic
- 2 tablespoons chopped fresh ginger root
- 2 tablespoon olive oil
- 1/4 cup mild (or hot!) curry powder
- fresh ground pepper