Ingredients

• 4 thin-cut pork chops
• salt and freshly ground black pepper to taste
• 1 pinch cayenne
• 1 tablespoon avocado oil
• 0.75 cups diced yellow onion
• 2 tablespoons jalapeno pepper
• 1 tablespoon ginger
• 3 cloves garlic
• 0.5 teaspoons salt
• 1 teaspoon garam masala
• 0.5 teaspoons cumin
• 0.25 teaspoons turmeric
• 2 cups fresh tomatoes
• 1 teaspoon tamarind paste
• 0.33 cups water

Instructions

1. 1 Use scissors to snip 4 or 5 small cuts around the edge of each chop to prevent curling. Season chops on both sides with salt, pepper, and cayenne. Add oil to a nonstick skillet over high heat, and sear pork chops on both sides until lightly browned, about 1 1/2 minutes per side. Remove meat to a plate, and reduce heat to medium.
2. 2 Add onions, jalapeno, ginger, garlic, and the 1/2 teaspoon salt to the pan. Cook, stirring, until onions start to turn translucent, 3 to 5 minutes. Add garam masala, cumin, and turmeric and cook, stirring, until spices are fragrant, about 1 minute.
3. 3 Add tomatoes and tamarind, and stir everything together. Add water; simmer until tomatoes completely soften and collapse, about 10 minutes.
4. 4 Place a mesh strainer over a bowl, and pour in the tomato mixture. Press and scrape with the back of a spoon or ladle until only the tomato seeds and skins remain in the strainer.
5. 5 Transfer the strained sauce back into the pan, and add the meat, and any accumulated juices back in. Bring to a gentle simmer over medium heat; then reduce heat to maintain a low simmer, and cook until meat is tender, about 5 minutes.
6. 6 Taste sauce for seasoning, and if desired, serve topped with yogurt, red onion, cashews, and cilantro leaves.

Nutrition per serving