Bombay Chops With Corn and Cumin Raita

• 4 boneless pork chops (1 1/2 inches thick)
• 1 tablespoon vegetable oil
• 12 teaspoon salt (optional)
• 1 12 teaspoons ground coriander
• 1 12 teaspoons ground turmeric
• 18 teaspoon cayenne
• 18 teaspoon ground mustard powder
• 2 teaspoons cumin seeds
• 1 cup whole kernel corn
• 1 small tomatoes, seeded and chopped
• 1 cup low-fat plain yogurt
• 1 teaspoon ground black pepper
• 12 teaspoon ground coriander
• 3 tablespoons fresh cilantro, chopped

1. Brush all surfaces of pork chops with vegetable oil.
2. Combine seasonings and rub evenly over chops.
3. Cover and refrigerate for 1 hour.
4. Meanwhile, in a small skillet, heat cumin seeds over high heat, stirring frequently and watching carefully, just until seeds are toasted.
5. Remove seeds to a medium bowl and crush with the back of a spoon.
6. Stir in remaining raita ingredients, cover and refrigerate until serving time.
7. Grill chops over medium heat, lid closed, for 8 minutes.
8. Turn chops and grill 7 minutes longer.
9. Serve with corn and cumin raita.

pork chops, vegetable oil, salt, ground coriander, ground turmeric, cayenne, ground mustard powder, cumin seeds, whole kernel corn, tomatoes, lowfat plain yogurt, ground black pepper, ground coriander, fresh cilantro

Taken from www.food.com/recipe/bombay-chops-with-corn-and-cumin-raita-473486 (may not work)