BBQ Freaks Tamarind-Glazed Pork Chops

Ingredients for BBQ Freaks Tamarind-Glazed Pork Chops

• 1 colher de sopa de óleo vegetal

• 1 cebola amarela média, picada

• 3 cloves garlic

• 1 ramo de tomilho fresco

• 120ml rum (añejo)

• 240ml honey

• 240ml tamarind pulp

• 725ml beef stock

• 3,8L de água

• 240ml sugar

• 240ml salt

• 30 whole cloves

• 4 whole nutmegs, cracked

• 8 centre-cut pork chops, about 21/2 inches thick

• Kosher salt and cracked black pepper

• Granulated garlic, for seasoning

• Dried thyme, for seasoning

To make the glaze: Place the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic, and thyme and cook until the onion and garlic begin to brown, 7 to 10 minutes. Deglaze the pan with the rum and simmer for 4 to 5 minutes to evaporate the alcohol. Stir in the honey and tamarind pulp and cook over medium heat for 5 minutes. Add the beef stock and continue cooking until the liquid is reduced by half. Strain through a sieve. Cover and refrigerate until ready to use.

To brine the pork chops: In a large stockpot, bring to a boil the water, sugar, salt, cloves, and nutmegs. Stir occasionally and cook until the sugar and salt have dissolved. Remove the brine from the heat and add the pork chops. Let cool for 30 minutes, then cover and refrigerate for 24 hours.

Prepare a hot grill for direct cooking, with a cool zone to one side.

Remove the pork chops from the brine, rinse with cold water, and pat dry. Season to your liking with salt, cracked black pepper, granulated garlic, and dried thyme.

Use long-handled tongs and a paper towel dipped in vegetable oil to lightly oil the grate, then place the pork chops over the fire, about 6 inches over the glowing coals. Cook for about 2 minutes on each side. Move the chops to the cool zone, cover the grill, and cook for 5 minutes. Turn, cover the grill, and grill until just cooked through, about 5 minutes more. The meat should register 63°C on a meat thermometer.

Transfer to a serving platter and allow the chops to rest for 10 minutes. While the meat is resting, warm the glaze. Serve the pork chops whole or sliced with the glaze.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.