Very bold. Or odd.
It was so frustrating. My homemade non-fat yogurt got crystallized after sitting in the freezer overnight.
However, there was nothing wrong with cardamom, and I was still on my way of testing. Actually, its gingery aroma matched citrus marmalade well for today’s pork chop, a balance of savoriness and sweetness.
cardamom yogurt marinated pork chop with marmalade
For the marinade:
1/2 tbsp EVOO
1/2 cup low fat plain yogurt
1/4 heaping tsp ground cardamom
1 tsp honey
1 tsp dijon mustard
2 tbsp white wine
salt and pepper
1 lb (about 4) center-cut pork chops
EVOO for coating the pan
marmalade for serving, about 1/2 tbsp per pork chop while more if needed (highly recommend kumquat marmalade from St Dalfour)
In a large resealable ziploc bag, mix all the ingredients for the marinade together. Generously season with salt and pepper.
Add the pork chops to the bag. Seal the bag and give it a massage. Make sure all the pork chops are coated. Place the bag in the refrigerator. Let it sit for at least 4 hours or overnight.
Before you are ready to cook, take the bag out of the refrigerator and let it come to room temperature. Coat a large pan with EVOO and heat over medium heat. Shake off excess marinade from the pork chops, then add chops to the hot pan. Sear both sides until golden and cooked through.
Warm up the marmalade in the microwave (15-20 seconds) and spread on the cooked pork chops. Serve warm.