TAMARIND PORK CHOPS ENJOY DAN:

           PASTOR DEWIGHT’S TAMARIND-GLAZED PORK by CHEF DAN:

SERVE 4

THE PORK:

4 1-1/2-inch thick loin chops

1/2-cup orange juice

3 garlic cloves

Kosher salt and cracked black pepper

THE GLAZE:

3 tablespoons grape-seed oil, divided

 1/4-cup tamarind concentrate

1 cup orange juice

1 onion, chopped

4 garlic cloves

1 thumb –size fresh ginger, grated

6 tablespoons soy sauce

1 spring of thyme

1/2-cup rum

1/2-cup brown sugar

1 teaspoon EACH chili powder and cumin

2 cups beef stock

DIRECTIONS:   (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place the pork in a non-reactive dish.

2.   Mix the orange juice, garlic and salt and pepper.

3.   Pour over the pork and refrigerate for up to 4 hours.

FOR THE GLAZE:

1.   Place oil in a skillet over medium-high heat.

2.   Add onion, garlic, ginger, and thyme and sauté for about 7 minutes.

3.   Deglaze the pan with the rum and simmer for 4 minutes.

4.   Stir in the orange juice, brown sugar, tamarind, chili powder, cumin and soy sauce.

5.   Heat over medium-heat for 5 minutes.

6.   Add beef stock and continue cooking until liquid is reduced by 1/2-.

7.   Remove pork from marinate and discard any leftover marinate.

8.   Add 2 tablespoons oil to a skillet over medium-high heat.

9.   Pat dry the pork chops, add to the hot oil.

10.        Sear for 3 minutes on each side.

11.        In a pre-heated oven add chops to a casserole dish.

12.        Brush half the glaze on the chops.

13.        Bake for 25 minutes or until internal temperature 145 degrees.

14.        Serve with the reaming glaze over the top of the chops.

ENJOY DAM:                              HALLELUJAH!!