ADVERTISEMENT

Pucker Power Pork Chops

Pucker Power Pork Chops
YIELDS
4 servings

You can buy tamarind pulp (sometimes called paste) and mirin (rice wine) at most Asian grocery stores. I prefer my pork chops with the bone in because they stay juicier during cooking. Yield is 4 servings.

ADVERTISEMENT

Ingredients

½
cup tamarind, pulp
1
cup water
2
Tbsp olive oil
coarse salt, and freshly cracked black pepper
4 6
oz bone-in pork, chops
1
shallot, minced
1
clove garlic, minced
1
tsp minced ginger
¼
cup white wine
2
Tbsp soya sauce
2
Tbsp mirin, (rice wine)
2
Tbsp butter
ADVERTISEMENT

Directions

Step 1

Put the ½ cup tamarind pulp and 1 cup water in a small saucepan and simmer over medium-low heat until pulp softened, about 5 minutes.

Step 2

Pass mixture through a sieve and set aside.

Step 3

In a large saucepan, heat the olive oil over medium-high heat.

Step 4

Season the pork chops and add them to pan.

Step 5

Saute until medium-well done, about 5 minutes per side.

Step 6

Remove chops to a plate.

Step 7

In the same pan, sweat the shallot over medium-high heat until soft, about 6 minutes.

Step 8

Add the garlic and ginger and cook for 30 seconds longer.

Step 9

Add the wine and simmer for 1 minute.

Step 10

Add the remaining ingredients, including the tamarind mixture, except for the butter and simmer for about 3 minutes or until the mixture is a saucy consistency.

Step 11

Add the butter and stir until incorporated.

Step 12

Season sauce and pour over chops.

Step 13

Serve with Thai Sticky Rice (see separate recipe).

Rate Recipe

My rating for Pucker Power Pork Chops
ADVERTISEMENT