Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup tamarind paste
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Grill or grill pan
- Pastry brush
Step-by-Step Instructions:
1. In a small bowl, whisk together tamarind paste, honey, soy sauce, vegetable oil, garlic, cumin, smoked paprika, salt, and pepper until well combined.
2. Place pork chops in a shallow dish and pour the tamarind glaze over them, making sure they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat. Remove pork chops from the marinade and discard any excess glaze.
4. Grill pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F.
5. Brush the pork chops with the remaining tamarind glaze during the last few minutes of cooking.
6. Remove from the grill and let rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 5g
Cholesterol: 90mg
Sodium: 900mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 17g
Protein: 32g
Substitutions for ingredients:
- Tamarind paste: substitute with equal parts lime juice and brown sugar
- Honey: substitute with maple syrup or agave nectar
- Soy sauce: substitute with tamari or coconut aminos
- Vegetable oil: substitute with canola oil or grapeseed oil
- Smoked paprika: substitute with regular paprika or chili powder
Variations:
- Tamarind-Glazed Chicken: substitute pork chops with bone-in chicken thighs or breasts
- Tamarind-Glazed Tofu: substitute pork chops with firm tofu and grill or pan-fry until crispy
Tips and Tricks:
- Make sure to fully coat the pork chops with the tamarind glaze for maximum flavor.
- Let the pork chops rest for a few minutes before slicing to allow the juices to redistribute.
- Garnish with chopped fresh cilantro for a pop of color and flavor.
Storage Instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat pork chops in the microwave or oven until heated through.
Presentation Ideas:
Serve pork chops on a platter with a side of grilled vegetables or a fresh salad.
Garnishes:
Chopped fresh cilantro or green onions
Pairings:
- White wine: Sauvignon Blanc or Pinot Grigio
- Beer: Pilsner or IPA
- Non-alcoholic: Iced tea or lemonade
Suggested Side Dishes:
- Grilled vegetables: zucchini, bell peppers, and onions
- Fresh salad: mixed greens, cherry tomatoes, and cucumber
- Rice pilaf: with toasted almonds and dried cranberries
Troubleshooting Advice:
- If the tamarind glaze is too thick, add a splash of water to thin it out.
- If the pork chops are sticking to the grill or pan, make sure it is well-oiled before cooking.
Food Safety Advice:
- Make sure to cook pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Always wash your hands and utensils before and after handling raw meat.
Food History:
Tamarind is a fruit that is native to Africa but is commonly used in Asian and Latin American cuisine. It has a tangy and slightly sweet flavor that pairs well with savory dishes.
Flavor Profiles:
Sweet, tangy, and savory
Serving Suggestions:
Serve with a side of grilled vegetables or a fresh salad for a complete meal.
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