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