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Grilled Tamarind Pork Chops

Type: Pork
Courses: Main Course
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlTamarind paste
1 tablespoon 15mlChopped garlic
1 tablespoon 15mlRice wine vinegar
1 cup 237mlOlive oil
4 tablespoons 60mlSteen's 100 percent Pure Cane Syrup
3 tablespoons 45mlDark molasses
3 tablespoons 45mlKetchup
  Salt - to taste
  Freshly-ground black pepper - to taste
  Bayou Blast - see * Note
4   Double-cut pork loin chops, bone-in -
  (about 14 oz ea)
  Cilantro And Roasted Potato Salad - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Flo's Cilantro And Roasted Potato Salad" recipes which are included in this collection.

In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper. Puree until smooth. Season each chop with Bayou Blast. Place the chops in large zip-lock bag and pour in the marinade. Seal the bag completely and shake the bag a couple of times. Refrigerate for 24 hours, turning the bag over several times.

Prepare the coals for the grill or preheat the electric grill. Remove the chops from the refrigerator and drain, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat and cool.

Place the chops on the grill, not over direct flame, and grill for 6 to 8 minutes on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of minutes before serving.

To serve, mound the Cilantro And Roasted Potato Salad in the center of each plate. Lay the chops against the salad. Drizzle each plate with any remaining marinade.

This recipe yields 4 main course servings.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B56 broadcast 07-02-1998) - Downloaded from their Web-Site -


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