Pork Chops with Tamarind Orange Glaze: Chuletas de Puerco con Tamarindo y Naranja

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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