Tamarind-Glazed Pork Chops

with Green ChileRecipe for Spoon Bread and Apricot-Almond Chutney

8 servings

This is really and unusual and tasty glaze for pork, although I sometimes substitute Pork Tenderloin for pork chops
Tamarind pods are the fruit of an evergreen tree that originated in West Africa, but is now widespread throughout Southeast Asia and Mexico as well. These pods contain hard seeds and bittersweet pulp, which is used extensively in Mexico as a flavoring. T he tamarind paste used in this recipe is available in Asian or Latin markets (or Central Market).

In a medium saucepan, combine the vinegar, sugar, chicken stock, tomatoes, and tamarind paste. Cook over medium heat, stirring occasionally, until thickened, 15 to 20 minutes. Strain though a coarse strainer into a mixing bowl and allow to cool.
Sprinkle the tenderloin with salt and brush generously with the tamarind glaze. Place the tenderloin on the grill and cook. Serve with spoon bread and apricot-almond chutney.

Recipe From Stephen Pyles, The New Texas Cuisine