Curried pork chops with spiced chickpea salad and mint yoghurt

by The Kitchen with Great British Chefs
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Ingredients

Fresh Meat

  • 2 pork chops, around 250g each and at least 2.5cm thick, most of the fat removed and finely diced

Dairy

  • 200g of plain yoghurt
  • 100g of plain yoghurt

Spices & Dried Herbs

  • 2 tbsp of curry powder
  • 1 tsp garam masala
  • 1/2 green chilli, finely chopped
  • 1/4 tsp chaat masala
  • 1/4 tsp turmeric

Store Cupboard

  • 1 tsp salt
  • 1 tin of chickpeas
  • 1 pinch of salt

Oils & Vinegars

  • vegetable oil

Fruit & Vegetables

  • 1/2 red onion, finely chopped
  • 2 tomatoes, finely chopped
  • 30g of cucumber, finely diced
  • 1 lemon, juiced
  • 100g of pomegranate seeds

Salad & Fresh Herbs

  • 1/4 bunch of coriander, chopped
  • 1/4 bunch of mint, leaves picked and chopped
  • 2 sprigs of mint