BBQ Freaks Tamarind-Glazed Pork Chops
You can never have too many American recipes, so give BBQ Freaks Tamarind-Glazed Pork Chops a try. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 32g of protein, 11g of fat, and a total of 551 calories. A mixture of beef stock, granulated garlic, thyme, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. Plenty of people really liked this main course. 880 people found this recipe to be tasty and satisfying.
Instructions
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.
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.
Reprinted with permission from America's Best BBQ, Homestyle by Ardie A. Davis and Chef Paul Kirk, © 2013 Andrews McMeel Publishing