Pork Chop Masala (Tawa Style Spiced Pork Chops)
Bone in pork chops seared hard, then finished in a quick, garlicky onion and tomato masala sauce.
Made with Curry base sauce (onion and tomato) and Ginger and garlic paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.73 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the chops with half the ginger garlic paste, the chilli powder, ground cumin, turmeric and half the salt. Leave for 20 minutes at room temperature or up to 8 hours in the fridge.
20 min - 2
Heat 1 tbsp oil in a large frying pan over a high heat. Sear the chops for 3 minutes on each side until deeply browned. Lift out onto a plate.
6 min - 3
Add the remaining oil and the cumin seeds. Cook the onion and pepper for 6 minutes until soft. Stir in the rest of the ginger garlic paste for 1 minute.
6 min - 4
Pour in 250 ml of your ready made curry base sauce (see the base recipe) and the water. Bring to a simmer, return the chops and any juices to the pan.
- 5
Cover and simmer gently for 10 to 12 minutes, turning once, until the pork is cooked through (the juices should run clear, or 63 degrees in the thickest part).
11 min - 6
Rest the chops in the sauce off the heat for 3 minutes. Stir in the garam masala, lemon juice and remaining salt, scatter over the coriander and serve.
Tips
- Pat the chops dry before searing. A dry surface browns, a wet one steams.
- Bone in chops stay juicier than boneless ones. If using boneless, cut the simmering to 6 to 8 minutes.
- A thermometer takes the guesswork out. Pork is safe and juicy at 63 degrees in the middle, followed by a 3 minute rest.
- Serve with chapatis, rice or a quick kachumber salad of onion, tomato and cucumber.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. Keeps 2 days in the fridge. Reheat gently in the sauce until steaming hot all the way through; the pork can dry out if reheated hard.
Questions
Can I use pork steaks or belly slices instead?
Yes. Pork shoulder steaks need 20 minutes of simmering. Belly slices need longer, around 40 minutes, but turn very tender.
Can I marinate the pork overnight?
Yes, up to 24 hours in the fridge. Do not add the salt until an hour before cooking if you want the meat less firm.
How do I stop the chops drying out?
Sear them hard for the colour, then only simmer until just cooked. Use a thermometer and take them to 63 degrees, then rest.
More made with curry base sauce (onion and tomato)
Keema Cottage Pie (Spiced Lamb Mince Pie)
GFEFNFPrawn Biryani (Jhinga Biryani)
GFEFNFCurried Chickpea Stuffed Sweet Potatoes
DFEFNFAloo Baingan Masala (Potato and Aubergine Curry)
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.