Ingredients
- 3 tablespoons tamarind paste
- 1 tablespoon chopped garlic
- 1 tablespoon rice wine vinegar
- 1 cup olive oil
- 4 tablespoons Steen's 100 percent Pure Cane Syrup
- 3 tablespoons dark molasses
- 3 tablespoons ketchup
- Salt and freshly ground black pepper
- Essence, recipe follows
- 4 double cut pork loin chops, bone-in (about 14 ounces each
Directions
In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper . Puree until smooth. Season each chop with Essence. Place the chops in large zip-lock bag and pour in the marinade. Seal the bag completely and shake the bag a couple of times. Refrigerate for 24 hours, turning the bag over several times. Prepare the coals for the grill or preheat the electric grill. Remove the chops from the refrigerator and drain, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat and cool. Place the chops on the grill, not over direct flame and grill for 6 to 8 minutes on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of minutes before serving. To serve, mound the Cilantro and Roasted Potato Salad in the center of each plate. Lay the chops against the salad. Drizzle each plate with any remaining marinade
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By teorner2_6112519
evansville, IN
on April 29, 2007
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juicy and perfect
By bsavage_2447585
Houston, TX
on November 22, 2005
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Wayyyyyyy to sweet and sour for a pork chop dish. This has to be one of the worst things Emeril has ever 'created' on his show. I'd bet it doesn't even show up on one of his restaurant menus.
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