Grilled Sriracha Tamarind Pork Chops

Dress up your next batch or pork chops with a spicy and tart sauce from Melissa Clarke of the New York Times. I modified her tamarind sauce with what I had on hand and grilled up the most flavorful chops I have had in quite a while.

4 pork chops (I used bone-in)

Tamarind sauce:

1/4 cup tamarind paste

1 Tbsp Sriracha hot sauce (or other favorite hot sauce)

1/4 tsp cumin

1/4 tsp turmeric

1/4 tsp salt

1/2 inch fresh ginger, minced

Whisk together the tamarind sauce in a small bowl. Slather two thirds of the sauce all over pork chops, and allow to rest at least an hour, or even better, overnight in the refrigerator. Reserve remaining sauce for cooking.

When ready to cook, heat grill to high. Return chops to room temperature.

Grill chops on both sides about 3-4 minutes per side, until cooked through - pork should be about 140F internal temperature for medium. Slater remaining third of the reserved sauce on the chops during the last few minutes of cooking. Allow chops to rest on serving platter for a few minutes before serving.

Serve with favorite side. Serves 4.

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