Sesame Pork Chops

Sesame Peanut Chops

Fusion, cross-over, progressive, contemporary Indian whichever shoe-box you want to squeeze this recipe is up to you. However, my taste-buds articulate their own description and it goes a little like this, “mmmmmmmm”. Sometimes I just don’t possess the words to describe a dish, menu or creation. The best I can do is to cobble together sounds which express my appreciation, my thanks go to a fellow chef, Kathir, Head Chef at Palais De Mahe in Pondicherry, India for sharing this gem of a recipe. My feeble description for this sesame nut pork chop dish with curry leaf pomme puree is…stunning and the best I can do is share the know how…drooling?

Stop staring and get cooking.

Serves 4


  • 1 tbs sesame oil
  • 2 tsp apple vinegar
  • 3 stp soya sauce
  • 3 tsp Tabasco sauce
  • 1 tbs plain peanuts
  • 2 tsp honey
  • 1 tsp garlic
  • 4 large pork chops
  • 1 tsp toasted sesame seeds

Blend all the marinade ingredients, then dredge the chops in the mix and marinate for a couple of hours. Keep 1 tbs of marinade back to glaze the chops in.

Bake the chops in an oven set at 180o C for 10-12 minutes, remove and using the remaining marinade decant into a frying pan along with a couple of tablespoons of water. Poach the chops for one minute over a medium heat until the sauce is glossy, dust with sesame seeds. 

Serve with curry leaf potato mash and a citrus salad.


Sesame peanut pork chop

How To Make Curry Leaf Mash

Boil and mash a couple of large potatoes, soften with a little butter and season with salt. Run through with 1 tsp of curry leaf paste. The paste is simple, fry 2 handfuls of curry leaves until crispy, remove from the oil and pulse in a blender with a teaspoon of olive oil until you have a gritty paste. Decant into air tight container and it’ll keep in the fridge for a couple of weeks.

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