Tandoori Pork Chops with Cumin Roasted Carrots

Step 1: Prepare the Marinade

In a bowl, whisk together the following ingredients:

• 1 cup yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 1 tablespoon grated ginger
• 3 cloves garlic (minced)
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Reserve 1/4 cup of the marinade for later use.

Step 2: Marinate the Pork Chops

Place the pork chops in a large resealable bag and pour the remaining marinade over them. Seal the bag and toss to coat the pork chops. Refrigerate for at least 2 hours or overnight.

Step 3: Grill the Pork Chops

Preheat the grill to medium-high heat. Remove the pork chops from the marinade and discard the excess marinade. Grill the pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F. Remove from the grill and let rest for 5 minutes.

Step 4: Roast the Carrots

Preheat the oven to 400°F. In a large bowl, toss the carrots with the following ingredients:

• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and caramelized.

Step 5: Serve

Serve the pork chops with the reserved marinade and the roasted carrots.