HomeAgain Farm’s shade-tree grown pork shines in this tangy and slightly sweet recipe.
By Rose Shenk, HomeAgain Farms
Ingredients
4 pork chops*
Marinade
6-8 tamarind pods (you can find these at an international grocery store)
For the remaining ingredients Rose encourages you to improvise the measurements to your preference, see the attached photo for guidance:
Red wine*
Olive oil
Salt
Freshly ground black pepper
Chili powder
Parsley*
Oregano
Thyme
*These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season
Method
Thaw two packs of HomeAgain Farm center-cut pork chops. These are high-quality, thick-cut chops with a fat cap and bone that will keep the meat moist. The chops should be cooked quickly over high heat until they reach 140F. Let rest for 10 minutes before serving. The internal temp will continue to rise, so don’t overcook.
Season and marinade the chops:
Take 6-8 tamarind pods (I get mine at FoodMax) and take off the hard shell and veining. Cut out the shiny black seeds. Soak the remaining pulp in a bowl of warm water. Squish as much pulp as you can through a sieve until you have a cup of tamarind paste.
Put the chops in a flat glass dish. Drizzle with red wine, olive oil, and tamarind paste. Dust with coarse salt and freshly ground black pepper. Sprinkle liberally with chili pepper. Snip fresh herbs—parsley, oregano, thyme—and lightly garnish. Turn the chops and repeat the seasoning on the other side. Cover and leave in fridge for a few hours.
Prepare the chops:
Heat a charcoal or gas grill, or a cast-iron skillet until hot.
Grill or fry the chops for about 7 minutes, then turn and continue to cook until a meat thermometer reads 140F, about 5-7 minutes. Transfer to a plate, cover loosely with foil, and let sit for 10 minutes.
Serve with potatoes, rice pilaf, or macaroni and cheese, with sides of applesauce, grilled asparagus, Brussels sprouts, green beans, or coleslaw.
