Cookbook Shelf

Pork Chop with Chickpeas

January 24, 2016

Source: Pork Chop with Chickpeas (Chhole wala gosht), Madhur Jaffrey's Indian Cooking, pg 61, Site Name

Local Cookbook: Madhur Jaffrey's Indian Cooking


  • 1/2 lb chickpeas, dried
  • 8 cups water, plus 3 Tbsp
  • 1 1/2 inch ginger, fresh, peeled & coarsely chopped
  • 5 cloves garlic, peeled
  • 4 Tbsp vegetable oil,
  • 2 lbs pork chop, thin cut
  • 8  cardomom pods, whole
  • 1 inch cinnamon stick,
  • 2  bay leaves,
  • 1 tsp cumin seeds, whole
  • 2  onions, medium, peeled and coarsely chopped
  • 1 Tbsp cumin, ground
  • 1 Tbsp coriander, ground
  • 1 tsp turmeric, ground
  • 3  tomatoes, medium, peeled and chopped
  • 3  potatoes, medium, peeled and cut into 3/4 inch dice
  • 1 Tbsp salt,
  • 10 oz mushrooms, medium, halved
  • 1/2 tsp cayenne pepper,

I went off recipe a lot.

Canned chickpea rather than dry.

Whole fennel seeds rather than cumin (but still put ground cumin in) and finely chopped garlic + ginger rather than a paste. No cardamon. Whole coriander rather than ground.

I decided to cube the pork chops rather than doing them whole. I cooked the whole thing in a cast iron Dutch oven, first on the stove top, then in the oven at 425 for the final simmering.

Could have had a bit more spice heat to it, but it was tasty & flavourful.

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