Bbq Freaks Tamarind Glazed Pork Chops Recipes

Steps:

• 1. Preparation 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.
• 2. 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.
• 3. 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.
• 4. 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. Note: You can also make these in the oven. First, sear the chops in very hot oil in a shallow pan for about 5 minutes on each side. Place in a preheated 350°F oven and bake for 25 to 30 minutes or until they register 145ºF on a meat thermometer. Let them rest for 10 minutes before serving. add your own note

Steps:

• In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.
• Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes.
• Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings. Transfer pan to oven and cook to desired doneness, about 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.

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.

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.