July 31, 2013

Tamarind, Orange and Chipotle-Glazed Pork Chops

Makes 4 servings

The Pork and Marinade

4 thick pork loin chops

½ c. fresh orange juice

2 large garlic cloves, minced

1 t. Worcestershire sauce (salsa inglesa)

The Glaze

3 c. chicken broth

1c. fresh orange juice

½ c. light brown sugar

2 T. olive oil (not extra virgin)

2 T. tamarind paste

1 T. grated orange peel

Place pork chops in a non-reactive dish, mix marinade ingredients and pour over chops. Cover and refrigerate for 2 to 4 hours, turning once. While the pork is marinating, combine all glaze ingredients and cook over low heat until reduced to ¾ cup. Remove chops from refrigerator, bring to room temperature, drain and discard excess marinade. Grill the pork until cooked through. Use ¼ cup of the marinade to brush on pork as it is grilling. Spoon remaining glaze over cooked pork chops.

Recipe courtesy of Karen Hursh Graber.

July 31, 2013