Ingredients:
Serves 4-6

4 Tbsp vegetable
2 kg pork chops (preferably centre cut pork loin, shoulder chops should be left to cook longer)
4 Tbsp Tandoori masala
1/2 cup flour
3 garlic bulbs, cloves separated, paper left on
3/4 cup port (or a strong red wine)
3/4 cup of 18% cream

Mix the Tandoori masala and the flour in a bowl and coat pork chops lightly with the mixture.


In a large, non stick skillet, heat oil over medium heat and cook the chops three minutes on each side or until brown. Remove the pork chops from the pan and add the whole garlic cloves. Replace the pork chops and cook over medium heat until the pork chops are tender, about 30 minutes.

Mix the port and cream together and add to the chops, simmer for 5 minutes and serve over a bed of brown sticky rice.