Rum Blaze Pork Chops by Niveditha Belliappa


1 Kg Pork chops, with fat

Italian seasoning (mixed herbs) – 3 to 4 tsp

Worcestershire sauce – 3 tsp

Malt vinegar- 1 1/2 tbsp

Ginger garlic paste – 3 tbsp.

Fresh red chilli paste — 1 tbsp.

Salt – as per taste

Pepper – As per taste

Oil – 2tbsp

Curry leaves – 8/9 leaves

Onions –thinly sliced – (2 to 3 medium sized)

Coorg pork masala powder – 2 to 3 tsp

Rum – 1 to 2 Tbsp

To finish:

A little Worcestershire sauce

Or a few drops of kachampuli

Prep Time: 1 hr + marination time



Pork chops

Italian seasoning (mixed herbs)

Worcestershire sauce


2 tbsp Ginger garlic paste

Chilli paste

Salt and pepper  – as per taste

Marinate the washed pork with the above mentioned ingredients and refrigerate it overnight in an airtight container.


Pressure cook the pork with a little water for about 2 whistles and set it aside till it cools down.

Meanwhile,  heat oil in another pan or wok. Add the remaining ginger and garlic paste. Saute until the raw smell disappears.

Add the sliced onions and saute for about 3 minutes. Now add the excess oil from the cooked pork (pork fat) into the same pan and cook the onions till they soften and change colour.

Add the curry leaves and saute while making sure that it is not fried too much. Now add the pork chops and mix well before stirring in the pork masala powder.

Saute for about 5 minutes or till the pork is well done.

Check on the seasoning, and add a little Worcester sauce or kachampuli, along with more salt and pepper if needed.

Flame it up: Keep the fame high and pour the rum on top of the pork. Set alight and gently toss the chops. The meat should havea dark reddish-brown colour by now.

Your Rum Blaze Pork Chops is now ready to be served.

About The Contributor:

Niveditha Belliappa Subramani honed her culinary skills by exchanging recipes with the wives of managers in the tea plantations in Karnataka and Tamil Nadu, where her husband Kaushik, worked.

“The ladies in the plantations, most of them wives of the tea plantation executives, would share recipes and cooking tricks. Initially, I tried making pork chops with two different recipes handed down to me by two fine Coorg ladies. The kitchen soon became my experimental lab. I started cooking trials with my favorite ingredients- Italian seasoning, and our very own vinegar, kachampuli. In this pork chop recipe, the blend of the herbs, kachampuli, and rum brings out a heavenly and unique mouth-watering flavour.”

“My biggest critic is my 4-year-old daughter, Ojasvi , who already has developed a fine taste for meat. I aspire to cook like my mother and mother-in-law who have a great sense of cooking.”

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