Tikka Pork Chops

With Bombay-Spiced Sweet Potato Wedges


Time Required

35 Minutes



Cooking Level



For the Potatoes

  • 8 sweet potatoes (each about 125g)
  • 1 tsp sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp crushed dried chillies
  • 1 tsp ground coriander
  • ¼ tsp turmeric
  • ½ tsp garam masala
  • 4 tbsp low-fat natural yoghurt
  • Vegetable oil for greasing

Steps for cooking

  1. Preheat the oven to 190°c/ fan 170°c/ gas 5.
  2. Cut the sweet potatoes lengthways into 4 wedges. Put in a bowl with the oil and spices and toss to coat well. Transfer to a non-stick baking tray and roast for 25 minutes, then keep warm.
  3. Trim & discard any fat from the pork and place between 2 sheets of cling film. Lightly flatten to 1cm thick with a rolling pin. Prick all over with a fork and then rub the pork with 2tsp of the tikka spice.
  4. Cook the pork chops under a preheated moderate grill for 8-10 minutes on each side.
  5. To prepare the spicy yoghurt dip, mix the yoghurt and the remaining tikka spice.
  6. Serve the tikka pork chops with the Bombay-spiced sweet potato wedges and the spicy yoghurt dip.

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