Recipe courtesy of Emeril Lagasse
Print
Yield:
4 main courses
Level:
Easy

Ingredients

  • 3 tablespoons tamarind paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon rice wine vinegar
  • 1 cup olive oil
  • 4 tablespoons Steen's 100 percent Pure Cane Syrup
  • 3 tablespoons dark molasses
  • 3 tablespoons ketchup
  • Salt and freshly ground black pepper
  • Essence, recipe follows
  • 4 double cut pork loin chops, bone-in (about 14 ounces each)
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper . Puree until smooth. Season each chop with Essence. 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. Refrigerate for 24 hours, turning the bag over several times. Prepare the coals for the grill or 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 mixture to a simmer and cook for 2 minutes. Remove from the heat and cool. Place the chops on the grill, not over direct flame and grill for 6 to 8 minutes on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of minutes 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Tamarind-Glazed Pork Chops with Mole Cream

Recipe courtesy of Emeril Lagasse

Grilled Pork Chops

Recipe courtesy of Lan Chirico

Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Grilled Pork Chops

Recipe courtesy of Roger Mooking

Grilled Pork Chops with Pineapple Glaze

Recipe courtesy of Keith Neubert

Pork Chops

Recipe courtesy of Patti LaBelle

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here