Pork Chops with Tamarind and Ginger

Pairs Well With

Makes 4 Servings


3 garlic cloves, finely grated or minced

1 tablespoon tamarind concentrate (or extract), or use lime juice

1 tablespoon sambal oelek or other chili paste

2 teaspoons grated fresh ginger

2 teaspoons kosher salt, more as needed

1 1/2 teaspoons ground cumin

1 teaspoon fish sauce

1 teaspoon ground turmeric

2 bone-in pork chops, 1 1/2 inches thick (2 pounds total)

2 tablespoons coconut oil, grapeseed oil or safflower oil

Scallions, thinly sliced

Lime wedges for serving


In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric. Rub mixture evenly over pork, and let marinate for at least 1 hour and up to overnight.

Heat oven to 400 degrees. Heat oil in a cast-iron skillet over medium-high heat. Scrape the marinade off the pork, reserving it (there will be a tablespoon or two), then place chops in pan and sear on one side until well browned, 2 to 3 minutes. Use tongs to hold pork chops vertically to sear the fat on the edges, another 2 to 3 minutes. Flip pork so browned side is on top and add reserved marinade to pan, stirring it into the drippings.

Transfer pan to oven and cook to desired doneness,

About 8 minutes for lightly pink on the inside (135 degrees). Transfer chops to a plate or cutting board and let rest for 5 minutes. Slice the meat off the bone and serve slices coated with pan drippings, scallions and lime wedges.