Best 2 Tamarind Glazed Pork Chops Recipes

Indulge in a tantalizing culinary journey with our tamarind-glazed pork chops, a symphony of sweet, tangy, and savory flavors that will leave your taste buds dancing. This delectable dish, steeped in Asian culinary traditions, features tender and juicy pork chops coated in a luscious glaze made from tamarind, a tropical fruit known for its unique sourness. The glaze, infused with a medley of aromatic spices, transforms the pork chops into a masterpiece, caramelizing their surface while infusing them with an irresistible depth of flavor. Accompanying this main course are two equally enticing recipes: a refreshing cucumber salad with a hint of mint and a zesty pineapple salsa that adds a tropical twist to the meal. Get ready to embark on a culinary adventure that will transport you to the vibrant streets of Southeast Asia, where bold flavors and exotic aromas reign supreme.

Here are our top 2 tried and tested recipes!

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

BBQ Freaks Tamarind-Glazed Pork Chops image

Provided by Ardie A. Davis

Categories Pork Fourth of July Father's Day Backyard BBQ Dinner Pork Chop Grill Grill/Barbecue Honey Tamarind Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 20

Ingredients

Tamarind Glaze
1 tablespoon vegetable oil
1 medium yellow onion, chopped
3 cloves garlic
1 sprig fresh thyme
1/2 cup rum (añejo)
1 cup honey
1 cup tamarind pulp
3 cups beef stock
Brine
4 quarts water
1 cup sugar
1 cup salt
30 whole cloves
4 whole nutmegs, cracked
Pork Chops
8 center-cut pork chops, about 21/2 inches thick
Kosher salt and cracked black pepper
Granulated garlic, for seasoning
Dried thyme, for seasoning

Steps:

To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.
To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.
Prepare a hot grill for direct cooking, with a cool zone to one side.
Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme.
Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 145°F on a meat thermometer.
Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze.

TAMARIND-GLAZED PORK CHOPS

Tamarind-Glazed Pork Chops image

Provided by Molly O'Neill

Categories dinner, main course

Time 45m

Yield Four servings

Number Of Ingredients 7

Ingredients

1/2 cup red wine vinegar
1/2 cup dark brown sugar
1/2 cup chicken broth, homemade or low-sodium canned
1 plum tomato, chopped
1 tablespoon tamarind paste
4 center-cut pork chops, 6 to 7 ounces each
Salt to taste

Steps:

In a small saucepan, combine the vinegar, brown sugar, chicken broth, tomato and tamarind paste. Cook over medium heat until thickened, about 30 minutes. Strain through a coarse strainer into a mixing bowl and let cool.
Preheat broiler. Sprinkle the pork chops on both sides with the salt and brush generously with the tamarind glaze. Place the chops on a broiler pan and broil until deep brown on the outside and just cooked through but still moist in the center, about 5 minutes per side. Serve immediately, spooning any remaining glaze over the top.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 19 grams, TransFat 0 grams

Tips:

To achieve the best flavor, choose thick pork chops that are at least 1 inch thick.
Make sure the pork chops are cooked to an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well done.
If you don't have tamarind paste, you can substitute 1/4 cup of lemon juice and 1/4 cup of brown sugar.
Serve the tamarind-glazed pork chops with rice, potatoes, or your favorite side dish.
For a spicier dish, add a pinch of cayenne pepper to the glaze.
If you want a sweeter glaze, add a tablespoon of honey or maple syrup.
To make the dish ahead of time, cook the pork chops according to the recipe and then let them cool completely. Store the pork chops in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the pork chops in a 350°F (175°C) oven until heated through.

Conclusion:

Tamarind-glazed pork chops are a delicious and easy-to-make dish that is perfect for any occasion. The tamarind glaze gives the pork chops a sweet and tangy flavor that is sure to please everyone at the table. Serve the pork chops with your favorite side dishes and enjoy!