BBQ Freaks Tamarind-Glazed Pork Chops

Name: BBQ Freaks Tamarind-Glazed Pork Chops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters beef stock; 8 servings Dried thyme, for seasoning; 1 sprig fresh thyme; 3 cloves garlic; 8 servings Granulated garlic, for seasoning; 237 milliliters honey; 8 servings Kosher salt and cracked black pepper; 8 center-cut pork chops, about 21/2 inches thick; 118 milliliters rum (añejo); 237 milliliters salt; 237 milliliters sugar; 237 milliliters tamarind pulp; 1 Tbsp vegetable oil; 4 liters water; 1 medium yellow onion, chopped

BBQ Freaks Tamarind-Glazed Pork Chops might be just the main course you are searching for. One serving contains 551 calories, 32g of protein, and 11g of fat. This gluten free and dairy free recipe serves 8. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. If you have beef stock, kosher salt and cracked pepper, center-cut pork chops, and a few other ingredients on hand, you can make it. To use up the rum you could follow this main course with the Rum Balls as a dessert.

Instructions

Place the vegetable oil in a medium skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tamarind Pulp

Rum

Garlic

Honey

Onion

Thyme

Equipment you will use

Frying Pan

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.

Ingredients you will need

Beef Stock

Equipment you will use

Sieve

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.

Ingredients you will need

Pork Chops

Clove

Brine

Sugar

Water

Salt

Equipment you will use

Pot

Remove the brine from the heat and add the pork chops.

Ingredients you will need

Pork Chops

Brine

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.

Equipment you will use

Grill

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.

Ingredients you will need

Cracked Black Peppercorns

Granulated Garlic

Dried Thyme

Pork Chops

Brine

Water

Salt

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.

Ingredients you will need

Cooking Oil

Pork Chops

Meat

Equipment you will use

Kitchen Thermometer

Paper Towels

Grill

Tongs

Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze.

Ingredients you will need

Glaze

Meat

Serve the pork chops whole or sliced with the glaze.

Ingredients you will need

Pork Chops

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Oven

Frying Pan

Place in a preheated 350°F oven and bake for 25 to 30 minutes or until they register 145ºF on a meat thermometer.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Let them rest for 10 minutes before serving.

Equipment

Ingredients

Servings:

710milliliters

beef stock 8servings

Dried thyme, for seasoning 1sprig

fresh thyme 3cloves

garlic 8servings

Granulated garlic, for seasoning 237milliliters

honey 8servings

Kosher salt and cracked black pepper 8

center-cut pork chops, about 21/2 inches thick 118milliliters

rum (añejo)237milliliters

salt 237milliliters

sugar 237milliliters

tamarind pulp 1Tbsp

vegetable oil 4liters

water 1medium

yellow onion, chopped

Recommended wine: Chardonnay, Pinot Noir, Riesling

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.