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 the culinary world, is that the flavors are unlike any other ingredient. Tamarind Paste is usually what you see in specialty markets or online, however you can make your own from scratch if you find the pods. I use the paste because it’s easy to add to so many recipes like; salad dressings, desserts, cocktails and glazes for meat and fish.
To make this glaze – take tamarind paste combined with the juice and zest of a lime, garlic, soy sauce and fish sauce for a sweet and sour taste that amps up any grilled meat. This sticky sauce spreads nicely over the perfect chop and tenderizes pork, just so slightly.
I enjoy a good chop for two and this Tamarind Glazed Pork Chop is just that – a juicy tangy dream. The leftover sauce is great spread over chicken wings or grilled salmon – you’re going to fall in love.
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!