Tamarind Glazed Pork Chops Food

PORK CHOPS WITH TAMARIND AND GINGER

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.

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

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.

BBQ FREAKS TAMARIND-GLAZED PORK CHOPS

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

TAMARIND-GLAZED PORK CHOPS

Steps:

• If you are grilling, prepare the grill.
• In a food processor, puree the glaze ingredients. Thin the resulting paste with water as needed to get the consistency of thick masple syrup. Set the glaze aside.
• Grill the chops over a medium fire until nicely browned, or film a large saute pan with olive oil and sear the chops over medium-high heat for 3 to 5 minutes.
• In the last few minutes of cooking, baste the chops with the glaze, turning them once to coat both sides. You want it to bubble and caramelize. Serve the chops with the extra glaze alongside.

TAMARIND GLAZED PORK CHOPS

Steps:

• Combine flour, paprika, 1/4 teaspoon salt, and cayenne. Coat chops with flour.
• Cook in hot oil in 12-inch nonstick skillet over medium-high heat 5 minutes per side, until cooked through. Remove from skillet; set aside.
• Add onion and cook 2 minutes. Add tamarind nectar, vinegar, sugar, and remaining 1/4 teaspoon salt. Boil over high heat until syrupy, 4 to 6 minutes. Return chops to pan; heat through.

TAMARIND-GLAZED PORK CHOPS

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.

GLAZED PORK TENDERLOIN

Steps:

• In small bowl, whisk together hoisin, oyster sauce, honey, and lemon juice. Transfer to large zip-seal plastic bag, add pork, and turn to coat. Seal and refrigerate for at least 1 hour or up to 8 hours.
• Preheat broiler. Line pan with foil; place pork on pan and brush with marinade. Reserve remaining for marinade.
• Broil pork 8 inches from heat 15 minutes, turning every 5 minutes and basting with marinade, until cooked through. (If your broiler does not allow you to broil 8 inches from heat source, roast tenderloin in preheated 450-degrees-F oven 15 to 20 minutes, basting every 5 minutes.) Let stand for 10 minutes before slicing.

TAMARIND-GLAZED PORK MEDALLIONS WITH COCONUT CARROTS AND BOK CHOY

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Shake coconut milk before use. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Peel, trim, and cut carrot into 1/4" slices on an angle. Stem cilantro, mince stems, and coarsely chop leaves. Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Pat pork tenderloin dry. On a separate cutting board, slice tenderloin into eight medallions 1/2-3/4" thick. Season both sides of medallions with 1/2 tsp. salt and 1/4 tsp. pepper. 2 Sear the Pork Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add medallions to hot pan and cook until well-browned on both sides, 3-4 minutes per side. Transfer medallions to a plate. Pork will finish cooking in a later step. Reserve pan; no need to wipe clean. 3 Start the Vegetables Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add carrot to hot pan and cook undisturbed until lightly charred, 2-3 minutes. Reduce heat to medium and add 1/2 cup coconut milk, 2 Tbsp. water, ginger, and cilantro stems. Bring to a simmer, add bok choy stems, and cover. Cook until carrots are tender and coconut milk is slightly thickened, 4-6 minutes. While vegetables cook, glaze pork. 4 Glaze the Pork Return pan used to sear pork to medium-high heat. Add tamarind, sweet chili sauce, and 1 Tbsp. water to hot pan and stir. Bring to a simmer and return pork medallions and any accumulated juices to pan. Cook, flipping medallions occasionally, until pork is glazed and reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner. 5 Finish the Vegetables When carrots are tender, add bok choy leaves to pan with other vegetables. Stir and cook until leaves are just wilted, 1-2 minutes. Season with 1/4 tsp. salt and a pinch of pepper. 6 Plate the Dish Place vegetables on a plate and place pork medallions next to them. Drizzle pork with any remaining glaze from pan and garnish vegetables with hazelnuts and cilantro leaves.

DOUBLE CUT PORK CHOPS WITH TAMARIND GLAZE, GREEN MOLE SAUCE

Steps:

• Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 Tbsp. of Southwest Spice in a food processor; blend till it forms a paste. (Makes 3/4 c..) Rub both sides of pork chops with the remaining 4 tsp. of Southwest seasoning. Heat oil in a large skillet over high heat. Add in chops and sear 4 min each side and 2 min on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five min on first side. Brush both sides of chop with tamarind paste mix, turn chops to second side and broil 5 min. Baste chops, turn again and broil till glaze turns brown and sticky, about 5 min longer, 15 min in all. To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add in Roasted Sweet Potato on the side. This recipe yields 4 servings. Comments: The original recipe title as listed is "Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes".

TAMARIND-GLAZED PORK CHOPS WITH MOLE CREAM

Steps:

• Preheat the oven to 400℉ (200℃). In a food processor, combine the seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili powder, cumin, salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Purée until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. Makes about 2 to 2½ cups. In a food processor, purée the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Essence. Purée until pasty. Makes ¾ cup. Season each chop with Essence. In a large sauté pan, heat the 2 tablespoons olive oil. When the oil is hot, add the chops and sear for 5 minutes on each side and 2 minutes on the fat edge. Place the pan in the oven and roast the chops about 25 minutes. Remove from the oven and allow to rest for 5 minutes. To assemble, spoon the sweet potatoes in the center of each plate. Lay each chop in the center of the potatoes. Spoon the mole sauce over each chop. Drizzle tamarind paste over each chop.

DOUBLE CUT PORK CHOPS W TAMARIND GLAZE, GREEN MOLE SAUCE

Steps:

• * Note: See the ?Southwest Spice - {Emeril?s Southwest Seasoning}?, ?Green Mole Sauce?, and ?Caramelized Sweet Potatoes? recipes which are included in this collection. Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest Spice in a food processor; blend until it forms a paste. (Makes 3/4 cup.) Rub both sides of pork chops with the remaining 4 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear 4 minutes each side and 2 minutes on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five minutes on first side. Brush both sides of chop with tamarind paste mixture, turn chops to second side and broil 5 minutes. Baste chops, turn again and broil until glaze turns brown and sticky, about 5 minutes longer, 15 minutes in all. To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add Roasted Sweet Potato on the side. This recipe yields 4 servings. Comments: The original recipe title as listed is ?Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes?. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-27-1997 Recipe by: Emeril Lagasse