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Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja by Karen Hursh Graber © 2008

This recipe is reminiscent of the classic Mexican pork loin roasted with orange juice. Here, the tamarind and brown sugar give the pork a sweet-and-sour taste, and the meat is grilled and glazed rather than roasted.


For the pork:
  • 4 1½ inch thick pork loin chops
  • ½ cup fresh orange juice
  • 2 large garlic cloves, minced
  • salt and pepper to taste
For the glaze:
  • 3 cups chicken broth
  • 1 cup orange juice
  • ½ cup light brown sugar
  • 3 tablespoons olive oil
  • 2 tablespoons tamarind paste
  • 1 tablespoon grated orange peel


Place the pork in a non-reactive dish, such as a Pyrex baking dish. Mix the orange juice, garlic, salt and pepper and marinate, refrigerated, 2-4 hours.

While the pork is marinating, make the glaze. Combine all glaze ingredients in a sauce pan, bring to a boil, lower heat and cook, stirring from time to time, until reduced to ¾ cup.

Bring the pork to room temperature, remove from marinade and discard any leftover marinade. Grill the pork until cooked through. Use ¼ cup of the glaze to brush on the pork as it grills. Spoon the remaining glaze over the pork once it is done. Makes 4 servings.

Link to Source Article
Tart, Tasty Tamarind: From Candy to Cocktails

Published or Updated on: April 28, 2008 by Karen Hursh Graber © 2009
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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