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Add a photoServings: 4
Ingredients
- 3 Tbsp. Tamarind paste
- 1 Tbsp. Minced garlic
- 1 Tbsp. Rice wine vinegar
- 1 c. Extra virgin olive oil
- 4 Tbsp. Steen's 100 percent Pure Cane Syrup
- 3 Tbsp. Dark molasses
- 3 Tbsp. Ketchup Salt to taste Freshly-grnd black pepper to taste Bayou Blast see * Note
- 4 x Double-cut pork loin chops, bone-in - (about 14 ounce ea) Cilantro And Roasted Potato Salad see * Note
Directions
- In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper. Puree till smooth. Season each chop with Bayou Blast. 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. Chill for 24 hrs, turning the bag over several times.
- Prepare the coals for the grill or possibly 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 mix to a simmer and cook for 2 min. Remove from the heat and cold.
- Place the chops on the grill, not over direct flame, and grill for 6 to 8 min on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of min 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.
- This recipe yields 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 4 servings | |
| Calories 524 | |
| Calories from Fat 478 | 91% |
| Total Fat 54.02g | 68% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 230mg | 7% |
| Total Carbs 11.86g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 8.36g | 6% |
| Protein 0.12g | 0% |
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