BBQ Freaks Tamarind-Glazed Pork Chops
This recipe crafts succulent, thick-cut pork chops, first enhanced by a flavorful brine. They are then seared to perfection and coated in a rich, tangy-sweet tamarind glaze made with rum, honey, and beef stock. The dish promises a balance of savory, sweet, and bright notes, showcasing a sophisticated flavor profile ideal for an impressive meal.
Equipment
- 1 Large Stockpot For preparing the brine and brining the pork chops.
- 1 Medium Saucepan For simmering the tamarind glaze.
- 1 Whisk To combine ingredients smoothly for the glaze.
- 1 Heavy-Bottomed Skillet or Grill For searing and finishing the pork chops.
- 1 Tongs For safely handling and turning the pork chops.
Ingredients
Main
- 1 tablespoon vegetable oil
- 1 medium yellow onion chopped
- 3 cloves garlic
- 1 sprig fresh thyme
- 1/2 cup rum añejo
- 1 cup honey
- 1 cup tamarind pulp
- 3 cups beef stock
- 4 quarts water
- 1 cup sugar
- 1 cup salt
- 30 whole cloves
- 4 whole nutmegs cracked
- 8 center-cut pork chops about 21/2 inches thick
- Kosher salt and cracked black pepper
- Granulated garlic for seasoning
- Dried thyme for seasoning
Instructions
- Prepare the tamarind glaze: In a medium saucepan, combine vegetable oil, chopped onion, minced garlic, and fresh thyme. Sauté until aromatic and softened.
- Deglaze the pan with rum, scraping up any browned bits. Add honey, tamarind pulp, and beef stock. Bring to a simmer, then reduce heat and cook, stirring occasionally, until the glaze thickens to a syrup-like consistency that coats the back of a spoon.
- Prepare the brine: In a large stockpot, combine water, sugar, salt, whole cloves, and cracked nutmeg. Bring to a boil, stirring until sugar and salt are dissolved. Remove from heat and allow to cool completely.
- Once the brine is completely cool, submerge the 2½-inch thick center-cut pork chops in the brine. Ensure they are fully covered. Brine for 4-6 hours in the refrigerator.
- Remove pork chops from the brine and pat them thoroughly dry with paper towels. Discard the brine. Season the dried chops generously with kosher salt, cracked black pepper, granulated garlic, and dried thyme.
- Preheat a heavy-bottomed skillet or grill to medium-high heat. Add a touch of vegetable oil if using a skillet.
- Sear the seasoned pork chops for 3-5 minutes per side, or until a deep golden-brown crust forms. Reduce heat slightly if browning too quickly.
- Continue cooking the pork chops, flipping occasionally, until an internal temperature of 145°F (63°C) is reached for medium-rare, or 155°F (68°C) for medium.
- During the last few minutes of cooking, generously brush the prepared tamarind glaze over the pork chops, turning to coat evenly until the glaze is sticky and caramelized.
- Remove the glazed pork chops from the heat and let them rest on a cutting board for at least 5-10 minutes before serving to allow the juices to redistribute.
Notes
1. Brining is crucial for these thick pork chops; it ensures moisture retention and infuses deep flavor. Don't skip this step, and ensure the chops are fully submerged. 2. For the tamarind pulp, if using a block, dissolve it in warm water and strain to remove fibers and seeds for a smooth glaze. 3. Reduce the glaze until it coats the back of a spoon; this will ensure it adheres beautifully to the pork. Be mindful not to over-reduce, which can make it sticky and overly sweet. 4. Sear the chops until well-caramelized before glazing. The Maillard reaction is key for depth of flavor. Always rest the pork after cooking to allow juices to redistribute, ensuring a tender bite.