Grilled pork chops with orange-tamarind glaze
Olive oil cooking spray
Canned chicken broth
½ tsp, grated peeled fresh
Uncooked lean trimmed pork loin
20 oz, 4 (4 1/2- to 5-ounce) thin-sliced bone-in center-cut chops, trimmed
- To make glaze, stir together broth, orange juice, tamarind paste, honey, and ginger in medium skillet until combined well; bring to boil over medium-high heat. Reduce heat and cook, stirring occasionally, until mixture is slightly thickened, about 8 minutes (you should have ¼ cup). Remove skillet from heat; swirl in butter until melted. Transfer 1 tablespoon glaze to cup for basting. Set aside remaining 3 tablespoons glaze.
- Meanwhile, to make rub, stir together curry powder, salt, and pepper in another cup. Rub spice mixture on both sides of pork; lightly spray with olive oil nonstick spray
- Heat grill pan over medium-high heat until hot. Add pork to pan and grill 3 minutes per side. Brush pork with ½ tablespoon of glaze reserved for basting; turn pork over and grill 1 minute. Brush pork with remaining ½ tablespoon glaze; turn pork and grill until cooked through, about 1 minute longer. Serve pork drizzled with reserved 3 tablespoons glaze.
- Per serving: 1 pork chop and about 2 teaspoons glaze