These delicious Indian-spiced pork chops are marinated in a yogurt mixture filled with fragrant spices, then grilled to perfection, and topped with cilantro and chilies. Tender, flavorful, and simple to prepare!

These garam masala spiced chops will quickly become a favorite go-to protein, and they’re a great way to dress up a simple pork chop. For this recipe, we recommend using rib chops, as they remain juicy when cooked. The rich, spice-filled yogurt marinade will infuse these pork chops with a deep, rich flavor. Yogurt, much like buttermilk, will act as both a brine and tenderizer.

What is Garam Masala?

Garam masala is a warm and fragrant spice mixture used in dishes across South Asia, including the cuisine of India, Pakistan, Nepal, Afghanistan, and Bangladesh. The ingredients can vary from region to region, but typically consist of red chili powder (not to be confused with American chili powder), cumin, cardamom, cloves, nutmeg, cinnamon, and coriander. The spices are toasted, then ground into a powder. Garam masala is available pre-ground at various grocery stores or online.

Ingredients

• Pork chops: bone-in rib chops, about 1″ thick
• Whole milk yogurt
• Onion: white or red onion
• Garlic: Sub with garlic powder: 1/4 tsp of garlic powder per clove of garlic)
• Limes
• Ground cumin
• Ground coriander
• Garam masala
• Ginger powder
• Red food coloring: This provides a red tint to the marinade, and is optional.
• Salt
• Fresh cilantro: Sub with Italian parsley.
• Red chili pepper: Use either red serrano, jalapenos, Thai chilis (hot!), or cayenne chilis. You can sub hot peppers with red bell peppers if desired.

Use large limes for the marinade. Microwave them for 10-15 seconds to release more juice.

Marinating pork chops

• Make the marinade: Combine marinade ingredients. Taste and adjust as needed.
• Marinate the chops: Place the pork chops in a resealable bag. Pour the yogurt marinade over top, making sure to get evenly coat the chops with the mixture. Seal and refrigerate for 4-8 hours.

Grilling Indian-spiced pork chops

• Preheat your grill to 350°F. For pellet grill, use either apple, cherry, or pecan wood pellets.
• Grill the chops: Place the marinated chops directly on the grate, close the lid, and cook for 16-20 minutes, or until the internal temperature reaches 145°F. Please see below for pork chop doneness temperatures. 
• Resting and serving: Once cooked, transfer the pork chops to a serving platter and rest them for 5 minutes before garnishing with cilantro and chilies. Serve and enjoy!

• Medium-Rare -Medium: 145-150 degrees F
• Medium: 150-155 degrees F
• Medium-Well: 155-160 degrees F
• Well done: 160 degrees F

Have a reliable instant-read thermometer nearby. It will help you pull your pork chops at the right temperature.

Storing and rewarming leftover pork chops

• Store your Indian spiced pork chops in an airtight container in the refrigerator for 4 days.
• Rewarm in the oven at 300 degrees F., or warm them in a 10- to 12-inch skillet or nonstick frying pan on the stovetop over low heat.

What to serve with Indian spiced pork chops

• Grilled Eggplant with Yogurt Sauce
• Zucchini Skins
• Smoked Hasselback Potatoes
• Grilled Corn (4 Ways)

More recipes to try!

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Indian Spiced Pork Chops

These delectable pork chops are marinated in a fragrant yogurt mixture, grilled to perfection, then topped with cilantro and chilies before serving. They are succulent, flavorful, and easy to prepare!

Course Main Dish

Cuisine Fusion, Indian

Keyword grilled pork chops, indian spiced, pork chops

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 245kcal

Ingredients

• 4 pork rib chops or bone-in pork loin chops
• for marinade:
• 1/2 cup whole milk yogurt
• 1/4 cup minced onion
• 2 cloves garlic, minced
• juice of 2 limes
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons garam masala
• 1 teaspoon salt
• 1/2 teaspoon ginger powder
• 3-4 drops red food coloring (optional)
• for garnish:
• 1/4 cup cilantro leaves, chopped
• 1 red chili, finely chopped optional (*see notes below)

Instructions

• Place pork chops in a resealable plastic bag. Combine marinade ingredients and pour over chops making sure they are evenly coated. Seal bag and refrigerate for 4-8 hours.
• Preheat grill for medium heat, or 350 degrees F.
• Place marinated chops on the grill grates. Carefully pour or brush any remaining marinade on the chops. Close lid, and and cook pork chops for 16-20 minutes, turning a few times during the cooking process.
• Once the chops reach an internal temperature of 145 degrees F, remove them from the grill.
• Rest the pork chops for 5-7 minutes, and garnish with cilantro and chopped chilies. Serve and enjoy!
• Store leftover chops in an airtight container in the fridge for 3-4 days. Reheat in the microwave or skillet until warmed all the way through.

Notes

Recipe Tips

Chilis: Use either red serrano, jalapenos, Thai chilis (hot!), or cayenne chilis. You can sub hot peppers with red bell peppers if desired.

Side dishes: I recommend serving these chops with a freshly made pulao (a simple rice dish made with basmati rice), grilled potatoes and other vegetables.

Substitutions for pork: Substitute the pork chops with lamb chops or chicken breasts. Adjust cooking times accordingly. Lamb chops are well done at 145 degrees F., so a temperature between 130-135 degrees F., might work best for most people. Chicken breasts must be cooked to 165 degrees F. Marinate for the same amount of time listed in the recipe card.

Nutrition

Calories: 245kcal | Carbohydrates: 4g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 664mg | Potassium: 629mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg

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