12 servings

Cooking Time

6 hours


To roast the chops

  • 12 pork chops
  • 500 g onions
  • 150 g tomatoes
  • 200 g carrots
  • 100 g celery
  • 3 sprigs rosemary
  • 175 g ginger
  • 100 g garlic
  • 12 pcs cinnamon
  • 3 pcs star anise
  • 25 g peppercorns
  • 150 g oyster sauce
  • 200 g Worcestershire sauce
  • 100 g vegetable oil
  • salt
  • ground pepper

For the brown stock

  • 3 kg chicken bones
  • 1 kg onions
  • 500 g carrots
  • 200 g celery
  • 200 g ginger
  • 200 g garlic
  • 100 g oyster sauce
  • 100 g soy sauce
  • 50 g rosemary
  • 100 g vegetable oil
  • salt
  • ground pepper

To finish the stock

  • 200 g vegetable oil
  • 200 g tomatoes
  • 10 L water
  • roasted chicken bones
  • red wine
  • maida
  • bay leaves
  • salt
  • pepper

For the final assembly

  • vegetable oil
  • chopped garlic
  • sliced button mushrooms
  • brown stock
  • salt
  • pepper
  • red wine
  • roasted pork chop
  • cream
  • sautéed peas
  • creamy mashed potatoes
  • grilled tomatoes
  • cabbage leaves

This is a new series on our channel, where we go behind the scenes at restaurants that fascinate us, to learn what goes into bringing us the lovely meals and happy times we enjoy when we eat out. This is the fourth and final episode, featuring Trincas Kolkata's signature sizzling pork chops in a mushroom-pepper sauce.

Recipe Notes


Step 1: Roast the pork chops

  1. Roughly chop all the vegetables. Mix them with the spices, seasonings, herbs and sauces. Add in the pork chops and coat everything well.
  2. Lay the chops out on a roasting tray and place them in a medium oven for about an hour, or until they are tender.

Step 2: Make the brown stock

  1. Coat the chicken bones well with the vegetables, spices, and sauces. Spread on a roasting tray and cook them in a 250°C oven for an hour until brown.
  2. In a large stock pot, heat vegetable oil. Add bay leaves followed by the roasted chicken bones.
  3. Add water to form the stock.
  4. Once it comes to a boil, add tomatoes and red wine.
  5. In a separate pan, dry-roast maida until it is brown and nutty. Mix with water to form a thick batter.
  6. Add this batter slowly to the stock. Boil until the stock thickens. Season with salt and pepper.
  7. Strain the stock and set aside.

Step 3: Final assembly

  1. Heat up your sizzler dish.
  2. In a frying pan, add oil. To it, add garlic, and after a few seconds, mushrooms. Fry on high heat.
  3. Add the brown sauce, salt, pepper and red wine.
  4. Cook for a minute before adding a roasted pork chop. Cook it in the sauce. Finish with cream.
  5. Line the heated sizzler dish with whole cabbage leaves. Serve the pork chop with gravy over top, with sides of sautéed peas, creamy mashed potatoes and a whole grilled tomato.


  • Roasting trays
  • Stock pot
  • Frying pan
  • Large strainer
  • Cast-iron sizzler plate

60 litre OTG oven

Morphy Richards

60 litre OTG oven

60 litre

Baking tray

Baking tray


  • Oven
  • Gas stove