Butterflied tandoori pork chops

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10 min


4 servings

* PLUS Barbecuing Time: 20 minutes, Marinating Time: 180 minutes


  • 4 boneless butterflied loin pork chops , about 3/4 in. thick
  • 1 small onion , quartered
  • 1 garlic clove
  • 1-in. piece fresh ginger , peeled
  • 1 jalapeno , seeded
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp curry powder , or garam masala
  • 1/2 tsp salt
  • 175-mL container plain yogurt , about 3/4 cup


  • Trim fat from edges of chops and discard. Place onion, garlic, ginger, jalapeño pepper, lemon juice, curry and salt in a food processor or blender. Whirl until finely chopped. Then, add yogurt and whirl until almost smooth. Place chops in a resealable plastic bag and pour in yogurt mixture so it coats meat evenly. Seal and refrigerate for at least 3 to 4 hours, or preferably overnight for best flavor, turning bag once.
  • Oil grill and preheat barbecue. Place marinade-coated chops on grill. Barbecue over a medium flame, turning once, until browned and chops feel firm to the touch, about 15 to 20 minutes. Serve with rice or couscous mixed with lots of chopped chives, and a broccoli-and-cauliflower salad.

Nutrition (per serving)

  • Calories
  • 321,
  • Protein
  • 43.3 g,
  • Carbohydrates
  • 4.7 g,
  • Fat
  • 13.2 g,

For busy cooks, marinating meats the night before can really help. The marinade can be made up in a minute and the meat needs only to be lifted from the marinade to the hot grill.