TAMARIND-GLAZED PORK CHOPS
GLAZE
- 3 generous tablespoons tamarind concentrate
- 2 tablespoons ground Aleppo pepper (or other sweet dried chile like ancho)
- 6 garlic cloves
- 2 teaspoons Asian fish sauce (nam pla or nuoc nam)
- 1 teaspoon sugar
- 2 tablespoons dry white wine
- 3 tablespoons water, or more as needed
- 4 thin-cut, bone-in pork chops (organic if possible)
- Good-tasting extra-virgin olive oil
Instructions:
Tamarind, all on its own, gives barbecue sauce a run for its money.
- If you are grilling, prepare the grill.
- In a food processor, puree the tamarind, Aleppo pepper, garlic, fish sauce, sugar, and wine. Thin the paste with water as needed to get to the consistency of thick maple syrup. Set it aside.
- Grill the chops over a medium fire until nicely browned, or alternatively film a large sauté pan with olive oil and sear the pork over medium-high heat for 3 to 5 minutes.
- In the last few minutes of grilling (or searing), baste the chops with the marinade, turning them once to coat both sides. You want it to bubble and caramelize. Serve the chops, with the extra marinade alongside.