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Masala Spiced Pork Chops

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Masala Spiced Pork Chops

In our home, we both love to cook. Whether it’s time alone in the kitchen or both of us playing side by side, there’s always a sense of enjoyment, creativity and relaxation.

Geoff usually takes the traditional route. He’s content filling our keto recipes and doing ketofied jiggs dinner or burgers. He is the keeper of sanity and the maintainer of normalcy for our meals.

Me, on the other hand. I’m the baby goat of the family. It’s never the same meal twice and I can’t/won’t even follow my own recipes. Gotta tweak and explore and make them a little better and different…each and every time. I’m one of those people who just knows what ingredient goes well with other food items and just flings things around.

I can usually taste and define what I’m eating, easily picking out the flavour profiles and spices used in a dish. My palate rocks yet, I am chaos on wheels.

Which is why this meal was such a pleasant surprise to me. It was G’s night to play in the kitchen and when I got the ‘suppers ready’ call, I saw pork chops and knew they would be good.

I sat to eat and was stumped. I could not pinpoint the taste. It was perfectly balanced and spiced, but I could not place the main flavour.

Geoff loosely based this one on our Paprika Pork Chops recipe that is in ECK2. He played with the flavour profile and created a masala spiced masterpiece. We think you’re gonna love it too!

  • Prep Time1 min
  • Cook Time1 hr 30 min
  • Total Time1 hr 31 min


For the pork

  • 1 medium onion, chopped
  • 6 cloves garlic, peeled
  • 2 tsp fresh ginger, grated
  • 1 1/2 tsp salt
  • 2 tsp garam masala
  • 1 tsp fennel seed, ground with a mortar and pestle
  • 1/2 tsp chili powder
  • 1/2 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp curry
  • 1 tsp smoked paprika
  • 1/4 tsp cumin
  • 1/4 tsp coriander
  • 6 pork chops
  • 1 cup chicken broth



Dry pork chops on a paper towel.
Preheat oven to 375.
Place pork pieces side by side in a braiser, or oven safe dish with a sealed cover. Do not stack the pork chops on top of each other.
Add broth to the pan, it should only come to the shoulders of the pork chops and not completely cover them.
Add the onion, garlic and ginger to the liquid.
Mix all dry ingredients in a small bowl, sprinkle over pork chops, then cover and transfer it to the oven.
Bake at 350°F for 90 minutes, turning half way (or until pork reaches internal temperature of 145°F).

Don't forget to add some of the pan juices on top of your pork on your plate.
Reduce the sauce if you like, by cooking on the stove top. Be aware though, this is a spiced dish and reducing will intensify any flavour that is already there.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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