Pork Chops With Tamarind and Ginger

Pork Chops With Tamarind and Ginger

Ingredients

• 3garlic cloves, finely grated or minced
• 1tablespoon tamarind concentrate (or extract), or use lime juice
• 1tablespoon sambal oelek or other chile paste
• 2teaspoons grated fresh ginger
• 2teaspoons kosher salt, more as needed
• 1 ½teaspoons ground cumin
• 1teaspoon fish sauce
• 1teaspoon ground turmeric
• 2bone-in pork chops, 1 1/2 inches thick (2 pounds total)
• 2tablespoons coconut oil, grapeseed oil or safflower oil
• Scallions, thinly sliced
• Lime wedges, for serving

Preparation

1. 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.
2. 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.
3. 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.