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)
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.