Citrus-Marinated Pork Chops with Tamarind Shallots Sauce

December 04, 2017

Citrus-Marinated Pork Chops with Tamarind Shallots Sauce

These pork chops are marinated in a citrus brine with my original hot sauce, seared to perfection in butter and then cooked in a tamarind shallots sauce.

For this recipe, I chose boneless ribs because they are easier to manage when using a skillet. Bone-in ribs are also excellent and more flavorful because of the attached bone.

The brine is simple enough to recreate. Sour orange juice, orange juice, lemon juice, honey, garlic, salt, pepper, red onions and my hot and spicy original with herbs sauce are the ingredients for the brine. The meat is seared in a buttery sauce and then cooked in a tangy tamarind shallot sauce that is superb.

Cooking pork chop sounds easy, right? Not necessarily.  If you don't know the correct temperature to cook the chops, they can easily be too hard to chew and very dry. Usually, the recommended way to cook pork chops is at an internal temperature of 145° F. (medium rare) and 160° F. (medium), followed by a 3-minute rest. That is for cooking the meat with no sauce.

The beauty of this recipe is the sauce you drizzle on the pork after cooking. Searing the meat in butter locks the flavors. When you continue to cook the meat in the tamarind and shallots sauce, the flavors and aroma of all the ingredients create a perfect marriage.

The tamarind and shallots sauce enhances the citrus taste. It is not bitter and does not have an acidic taste and neither a sweet taste. But instead a savory flavor. Adding the honey to the marinade is essential.

You can serve this delightful pork chop recipe with quinoa, rice or mashed potatoes. By the way, mashed potatoes are the best way to enjoy the dish, just my preference.  

Lastly, you can replace the tamarind sauce with guava paste, or chunks of apples.


Serve: 4 - 6; Prep Time: 20 min; Cooking Time:  40 min; Total Time: 60 min


½ cup of fresh orange juice
½ cup sour orange juice
1 teaspoon finely grated orange zest
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
¼ cup honey
2 garlic cloves crushed
1 medium red onion, sliced
1 teaspoon hot and spicy original with herbs blend
3 olive oil
Salt and pepper to taste
3 - 4 tablespoon unsalted butter
For the sauce
Leftover marinade
1-2 tablespoon tamarind paste
1 - 3 Shallots, sliced
1 pinch ginger powder
Additional honey, if preferred


Prepare the marinade
Whisk all juices, honey, garlic, hot and spicy original sauce and onion.
Clean your meat to your preference. Wipe with paper towel and place in a bowl. Pour marinade over pork chops. Let marinate for 15-20 minutes.
Remove the chops from the marinade. Strain and reserve the marinade.

In a large nonstick skillet preferably, heat 2 tablespoons of the olive oil. Season the chops with salt and pepper, add 2 - 3 to the skillet and cook over moderately high heat until golden, about 2 minutes per sides; transfer to a plate.
Repeat with the remaining 1 tablespoon of olive oil and the chops.
Clean skillet.
In the same skillet, melt butter. Add the chops and the strained marinade and cook over moderate heat, turning and basting until the chops are cooked through about 6 to 8 minutes; an instant-read thermometer inserted in the center of each chop should read 135 degrees. Transfer the chops to a plate.
With a whisk, mix the tamarind paste until fully dissolved and blended with the sauce. Add shallots and ginger. Add more honey if preferred but not necessary if the paste is not too sour for your liking. Cook mixture over low heat while gently stirring until it resembles a syrup. Remove from heat and pour over chops. Serve with quinoa, rice, polenta, potato salad or veggies.

Note: Adapted and updated from Food & Wine

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