bengal While the chops are cooking, prepare the garnish. Cook the potatoes in boiling water seasoned with the salt and turmeric for 6–8 minutes or until they are just tender but still firm. Drain. Heat the oil in a frying pan, add the potatoes, and cook until crisp and golden. Keep hot. Remove the chops from the pan, transfer to a serving platter, and keep warm. Continue to cook the sauce, uncovered, for a few more minutes, until it has a thick coating consistency. Finish by stirring in the garam masala. Pour the sauce over the pork chops. Arrange the crisp potatoes around the edge and sprinkle with the chopped cilantro. If you like, serve with chapatti, rice, or even some crusty bread.
North India
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