Tandoori Pork Chops

Tip: This marinade is also delicious with pork kebabs, BBQ pork scotch steaks or belly strips. Give your meal an Indian twist! Courtesy of Australian Pork

20 minutes
15 minutes
4 people


  • 4 lean Scottsdale Pork loin chops - rind off
  • 40g Tandoori marinade seasoning
  • 100ml oil
  • 2 lemons, rind and juice
  • 200ml plain yoghurt
  • 4 ripe tomatoes
  • 1 cucumber, diced
  • 2 tablespoons olive oil
  • 2 tablespoons vinegar
  • Salt and pepper to taste
  • ¼ cup mint leaves, finely shredded
  • 300ml plain yoghurt
  • ½ teaspoon cumin ground

To serve

  • Warm Naan bread
  • Lemon wedges


  1. Combine Tandoori seasoning, oil, lemon rind, juice and yogurt together in a non metallic bowl and mix well.
  2. Add the pork loin chops to the marinade and marinate for several hours or overnight.
  3. Combine the plain yoghurt, mint leaves and cumin together in a small bowl and refrigerate until required.
  4. Preheat griddle pan over a medium heat for 3-4 minutes, brush pan with a little oil. Remove pork chops from marinade and cook for 4-5 minutes on each side.
  5. Serve Tandoori pork chops with a dollop of minted yoghurt on a bed of tomato and cucumber salad. Dressed with the vinegar and oil and warm Naan bread and wedge of lemon.