For a Goan who loves vindaloo masala this was a spot-on for the classic pork chop recipe. It has the classic combo of sweet and sour that goes with a American pork chop recipe. The sweetness comes from a dash of sugar and the sourness comes from the coconut vinegar added to the marinade. The pork chops were the stars for our 4th of July weekend.

I used the leftover pork chop the next day for my salad and it definitely did not disappoint.



  • 4 bone-in pork chops (bought @ costco)
  • 3 tbsp of vindaloo masala ( 4 tbsp if you like it spicier)
  • 1 1/2 tsp of sugar (optional if you like it savory)
  • salt to taste



  • Wash the pork chops, dry it with paper towel.
  • Mix vindaloo paste, sugar and salt to taste in a bowl or zip-lock bag.
  • Apply and let marinate in the refrigerator for at least 30 to 45 minutes. If possible the day before is the best.
  • On a hot grill lay the pork chops and cook till done according to your preference. Since I like my pork chops well done I grilled mine on a Cuisinart 5-in-1 Griddler Gourmet  for 8-9 minutes on each side on high setting.

The sugar in the marinade gives a nice charred mark on the meat which I very much like.


Serve as a side with rice or salad or as the main with some cooked green beans with grated coconut.


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