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| The sauce is under the pork chop. Roasted sweet potato and green beans. |
This is a restaurant-worthy sauce. Best way to serve it is under the pork chop. I used the leftover cranberry sauce from Thanksgiving and turned it into a savory sauce for pork by adding tamarind, mustard, garlic and a little honey. There is orange in my cranberry sauce so it tastes bright and tangy.
---Barbara
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| Tamarind concentrate is thick like molasses. It is used in Worcestershire sauce. |
Cranberry Tamarind Mustard Sauce
2 cups of leftover Orange Marmalade Cranberry Sauce (see recipe click here)
1/2 cup tamarind concentrate (available in International aisle)
2 T. Dijon mustard
1 t. roasted garlic powder or regular garlic powder
honey to balance -- 1-2 T.
In a small heavy saucepan, add the cranberry sauce, tamarind, mustard, garlic powder and bring to very low simmer. You really just want to heat it up to combine the flavors, without burning it.
Stir it for a few minutes until smooth and dark and glossy.
Taste, it will be a little bitter, and add a little honey until it tastes balanced -- i.e., the garlic and tamarind are not dominant --- but don't add too much. It should stay savory, not sweet.
Note: if your cranberry sauce does not have orange in it, I would add some fresh orange zest or juice at the end of making the sauce.
Roasted Pork Chop
1 bone-in thick pork chop per person
sugar
salt
pepper
About 1 hour in advance, pat the pork chops dry, then sprinkle both sides with sugar, and let them rest, on a plate, until time to cook.
Preheat oven to 350 degrees.
Sprinkle with generous amount of salt and pepper on both sides.
Roast, on a rack, for about 25-30 minutes --- this will depend on the thickness of your pork chops --- until cooked but not quite completely (internal temp of 160?)--- then place under broiler for 3-5 minutes until golden but not browned. You just want some color.
Remove, and tent with foil until time to serve.
On a each dinner plate, spread a generous amount of sauce, about 1/4 cup, then place the pork chop on top.
Goes well with roasted sweet potato and green beans.
B