Bbq Freaks Tamarind-Glazed Pork Chops
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
61
Sweetness
51
Sourness
33
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 medium
Yellow Onion (chopped)3 cloves
Garlic1 sprig
Thyme (fresh)1 cup
Rum (añejo)1 cup
Honey3 cups
Beef Stock1 cup
Sugar1 cup
Salt30
Whole ClovesDirections:
1
To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat
2
Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes
3
Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol
4
Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes
5
Add the beef stock and continue cooking until the liquid is reduced by half
6
Strain through a sieve
7
Cover and refrigerate until ready to use
8
To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat
9
Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes
10
Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol
11
Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes
12
Add the beef stock and continue cooking until the liquid is reduced by half
13
Strain through a sieve
14
Cover and refrigerate until ready to use
15
To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs
16
Stir occasionally and cook until the sugar and salt have dissolved
17
Remove the brine from the heat and add the pork chops
18
Let cool for 30 minutes, then cover and refrigerate for 24 hours
19
Prepare a hot grill for direct cooking, with a cool zone to one side
20
Remove the pork chops from the brine, rinse with cold water, and pat dry
21
Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme
22
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
23
Cook for about 2 minutes on each side
24
Move the chops to the cool zone, cover the grill, and cook for 5 minutes
25
Turn, cover the grill, and grill until just cooked through, about 5 minutes more
26
The meat should register 145°F on a meat thermometer
27
Transfer to a serving platter and allow the chops to rest for 10 minutes
28
While the meat is resting, warm the glaze
29
Serve the pork chops whole or sliced with the glaze
30
To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs
31
Stir occasionally and cook until the sugar and salt have dissolved
32
Remove the brine from the heat and add the pork chops
33
Let cool for 30 minutes, then cover and refrigerate for 24 hours
34
Prepare a hot grill for direct cooking, with a cool zone to one side
35
Remove the pork chops from the brine, rinse with cold water, and pat dry
36
Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme
37
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
38
Cook for about 2 minutes on each side
39
Move the chops to the cool zone, cover the grill, and cook for 5 minutes
40
Turn, cover the grill, and grill until just cooked through, about 5 minutes more
41
The meat should register 145°F on a meat thermometer
42
Transfer to a serving platter and allow the chops to rest for 10 minutes
43
While the meat is resting, warm the glaze
44
Serve the pork chops whole or sliced with the glaze