Words by #sgfoodie Lace Zhang: The marinade not only seeps flavour into the chops, they tenderize them so that even if you (slightly) overcook the chops, they will be like your grandma – forgiving to everything you do. Aslo, the marinade becomes your sauce which becomes your glaze. Less fuss for you, hooray. Tamarind paste tends to vary in acidity, so taste and adjust as you go along!
- 1 x The Meat Club 2 pork chops (400g)
- 2 to 2.5 Tablespoons fish sauce (Start with the smaller amount, add more if it isn’t salty enough)
- 1½ tbsp tamarind paste
- 2 tbsp palm sugar or light brown sugar
- 2 tsp sambal chilli paste
- 2 garlic cloves, crushed
- 2 tbsp water
- 30ml neutral tasting oil, like canola
- 2 tbsp unsalted butter
- 1 red apple, cored and cut into thick slices
- Salt & pepper to taste
- Make the marinade. Mix the fish sauce, tamarind, sugar, sambal, garlic cloves and water together in a bowl. In a large ziplock bag or bowl, tip in the pork chops and the marinade. Let it hang out overnight.
- When ready to cook, let the chops come up to room temperature, about 30 to 40 minutes. Heat a cast-iron skillet or saucepan over very high heat. Add in the canola oil. Sear your chops on all side so they take on a gorgeous, browned colour. Set aside.
- In a clean saucepan, add in the butter. Over medium-low heat, toss in the apple slices and let them soften for abit, around 2-3 minutes or so. Pour the marinade in and let the apples soak them up as the marinade reduces. Eventually, the marinade will reduce into a glaze-y consistency. Taste and adjust for seasoning. Add the chops back in to glaze them and heat them through just before serving.
- To plate, set the chops on the centre of a plate. Arrange the apple slices around. Drizzle the glaze all over. Enjoy!.