Tamarind are fruit pods that grow on a bushy trees that are native to the tropical regions in Africa. What makes this fruit so special to use in cooking, is that the flavors are unlike any other ingredient, they’re tangy, yet sweet with full-bodied flavor. Tamarind Paste is usually what you see in specialty markets or online, but you can make your own from scratch using the pods. I tend to buy the paste because it’s easier to quickly add to so many recipes like salad dressings, desserts, cocktails and glazes for meat and fish.
To make the glaze take tamarind paste and combine it with the juice and zest of a lime, garlic, soy sauce and fish sauce, for a sweet and sour vibe that amps up any grilled meat. This slightly sticky sauce spreads nicely over the perfect chop and tenderizes pork beautifully.
I enjoy a good chop, especially one for two, that I can share with my husband. The leftover sauce is great to spread over chicken wings, or grilled salmon, even grilled vegetables would be a real treat.
1/4 cup tamarind paste
2 tablespoons soy sauce or tamari
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon sriracha or hot sauce
1 clove garlic
juice and zest of 1 lime
1 1/2 pound bone-in pork chop, about 1 1/2 inch thick, or 2 smaller chops
salt & pepper
1. Heat grill to 450 degrees. In a blender, add all Glaze ingredients, puree until smooth.
2. Sprinkle both sides of chop with salt and pepper. Oil grates of grill and cook first side of chop for 4 minutes, flip over.
3. Brush glaze over first side several times and continue cooking for 4 minutes. Flip over again and brush second side with glaze. After 2 minutes, flip over and brush first side again. Repeat with second side.
4. Remove and let chop rest under foil for 5 minutes. Slice and serve with your favorite greens. Enjoy!