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.
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.