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 original hot 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 between 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.