Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tamarind Barbecue Pork Chops with Roasted Acorn Squash
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 577
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 82 milligrams
- Sodium
- 697 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 3 grams
- Sugar
- 34 grams
- Protein
- 31 grams
Pork chops are glazed with a quick-cooking tamarind barbecue sauce and caramelized for an extra layer of flavor. The tangy and sweet pork pairs perfectly with earthy acorn squash coated with smoky paprika and pumpkin pie spice. Enjoy with a side of cornbread for a nod to the classic American BBQ pork chop.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 577
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 82 milligrams
- Sodium
- 697 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 3 grams
- Sugar
- 34 grams
- Protein
- 31 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Toss the squash with 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/4 teaspoon each pie spice and salt and a few grinds of pepper. Arrange on a parchment-lined baking sheet in a single layer; bake until tender, about 25 minutes.
- Meanwhile, combine the tamarind, ketchup, brown sugar, vinegar, harissa, the remaining 1 teaspoon paprika and 1/2 teaspoon pie spice and a pinch each of salt and pepper in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, stirring, until thickened, about 7 minutes. Remove 1/3 cup sauce for brushing and reserve the rest for serving.
- Season the pork chops with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook until browned on one side, about 3 minutes. Flip, reduce the heat to medium-low, brush with a thin layer of the sauce and cook until nearly cooked through, about 2 minutes. Flip again, brush with the remaining sauce and cook until it starts to caramelize, about 1 minute. Flip again to caramelize the other side, about 1 more minute. Serve with the squash, cornbread and reserved sauce.
