Spicy Pork Chops

6 pork chops, depending on size, 500gm total
1 large onion
2 tbs chili powder
1/4 cup flour
2 tbs oil
1 cup, 8oz (250ml) tomato sauce
1/2 cup, (4oz, 125ml) chicken stock
1 tbs Worcestershire sauce
1 tsp dry mustard powder
1 tbs cornstarch (maizena) dissolved in 2 tbs water

Method:

Peel and slice onion.
Combine flour and 1 tbs chili powder in plastic food bag.
Add pork chops and toss to coat.
In nonstick skillet large enough to hold the chops heat 1 tbs oil over medium-high heat.
Add chops and sauté about 3 minutes per side, until lightly browned.
Remove and set aside.
Add remaining 1 tbs oil and the remaining 1 tbs chili powder.
Sauté for 1 minute, then add sliced onions.
Sauté about 5 minutes until onion starts to brown.
Add tomato sauce, chicken stock, Worcestershire, mustard and bring to a boil.
Add cornstarch mixture and cook, stirring constantly until thickened.
Reduce heat to low and return chops to pan.
Cover, and simmer chops until done, about 10 minutes, turning once.
Serve chops with sauce and onions. Add hot sauce if, when and as desired.

P.S. If you are sitting in the evening for a nice long drinking session this is a must.

First Lets make the sauce

Ingredients:

2 tb Ghee
1 ts Minced ginger
1 ts Minced garlic
1/2 c Diced onion
1/2 ts Garam masala
1/8 ts Turmeric
1/2 ts Chili powder
1 c Diced tomatoes
1 c Water
1/2 ts White vinegar
1 ts Soy sauce
1/4 ts Salt
1/4 ts Pepper
Green onions, chopped
cilantro, chopped

Method:

Heat ghee in a pot.
Add ginger, garlic and onion and stir-fry 1 minute.
Add garam masala, turmeric and chili powder.
Stir-fry for 30 seconds.
Add tomatoes and stir-fry for 3 minutes.
Add water.
Bring to a boil, reduce heat and simmer 5 minutes.
Add vinegar, soy sauce, salt and pepper.
Mix well. Best is use a blender to mix it finely.
Garnish with green onions and cilantro.

Now lets make the momo:

Ingredients:

2 cups flour
Salt to taste
Water
1/2 kg pork mince
1 large onion chopped very fine
8-10 cloves of garlic chopped very fine
3 tbsps soy sauce
1 tbsp chilli sauce
1 tsp freshly ground pepper
Salt to taste
3 tbsps vegetable/canola/sunflower cooking oil

Method:

Mix the flour and salt to taste and add a little water at a time to make a stiff dough.
Heat the oil in a pan and fry the onions till translucent. Add the garlic and fry till it begins to turn golden.
Add the meat and brown.
Add the soy and chilli sauces and mix well.
Add the freshly ground pepper, salt to taste and cook till the pork is done.
Divide the dough into equal-sized balls and roll into very thin circles of roughly 4″ diameter.
Dab a tiny bit of water on the edges of the circle. Put a tablespoon-full of pork in the centre of each circle. Fold the edges over the pork and pinch and twist to seal or fold the Momo in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well.
Place the Momos in a steaming dish and cook for 10-15 minutes.
Serve with the Momo Sauce