Tamarind-Spiced Pork Chops

1. Soak Tamarind

Start by soaking the tamarind lump in 3/4 cup of hot water for at least 2 hours. This will allow the tamarind to soften and release its tangy flavor.

2. Prepare Pork Chops

While the tamarind is soaking, pat the pork chops dry and trim the fat down to about 1/8 inch to ensure they cook evenly.

3. Brown Pork Chops

Heat the vegetable oil in a 10-12 inch heavy-bottomed pot until it is very hot. Brown the pork chops in the oil for about 3-4 minutes on each side, until they have a nice golden crust. Remove the chops from the pot and keep them covered to retain their moisture.

4. Fry Spices and Garlic

Lower the heat and add the peppercorns, cloves, cinnamon sticks, cardamom pods, garlic, and dried red peppers to the pot. Fry the spices and garlic for about a minute, until the red peppers darken and the garlic browns, which will release their aromatic flavors into the oil.

5. Cook Pork Chops with Spices

Return the pork chops to the pot, add 1 cup of warm water and 1 teaspoon of salt, and bring the mixture to a boil. Cover the pot and cook the chops for 30 minutes, turning them occasionally. This slow cooking process allows the flavors to meld beautifully and tenderizes the meat.

6. Add Tamarind Juice and Sugar

Meanwhile, strain the tamarind soak to extract the juice, discarding any fibers, skins, or seeds. Add 2 tablespoons of the tamarind juice, 1 teaspoon of sugar, and 0.5 teaspoon of salt to the pot. Mix everything well and let it cook for another 15-20 minutes, until most of the liquid is absorbed and the pork chops are infused with the tamarind's tangy flavor.

7. Serve Pork Chops

Serve the pork chops using a slotted spoon, leaving the oil and whole spices behind. Enjoy the rich, spiced taste of tamarind-infused pork chops that are sure to delight your taste buds.