PORK CHOPS with CURRY YOGHURT AND BRINJALS

200 ml Plain Yoghurt

35 ml Tumeric Powder

40 ml Mild curry powder

2 cloves garlic, crushed

20 ml fresh ginger, grated

...
30 ml, fresh basil, spring onion and coriander leaves.

salt to taste



4 - 6 pork chops

50 ml sunflower oil

40 ml parika

45 ml flour

2 brinjals, sliced



Mix the yoghurt, tumeric, curry, garlic, ginger, herbs and salt together. Marinade the pork chops in the yoghurt mixture for approximately 30 minutes. Heat 20 ml oil in a non-stick frying pan en gently fry pork chops on both sides. (be careful not to burn the yoghurt mixture).



In a plastic bag, mix the papriikka, salt and flour together. Place brinjal slices in bag and shake to cover well. Heat a non-stick frying pan and gently fry the brinjals until soft and cooked.



Serve pork chops with basmati rice, topped with brinjals and garnish with fresh herbs.