Recipe - Grilled Tamarind Pork Chops

3 tablespoon Tamarind paste
1 tablespoon Chopped garlic
1 tablespoon Rice wine vinegar
1 cup Olive oil
4 tablespoon Steen's 100 percent Pure
Cane Syrup
3 tablespoon Dark molasses
3 tablespoon Ketchup
Salt; to taste
Freshlyground black pepper;
to taste
Bayou Blast; see * Note
4 Doublecut pork loin chops;
bonein
(about 14 ounce ea)
Cilantro And Roasted Potato
Salad; see * Note

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" and "Flo's
Cilantro And Roasted Potato Salad" recipes which are included in this
collection.

In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar,
oil, molasses, and ketchup. Season with salt and pepper. Puree until
smooth. Season each chop with Bayou Blast. Place the chops in large
ziplock bag and pour in the marinade. Seal the bag completely and shake
the bag a couple of times. Refrigerate for 24 hours, turning the bag over
several times. Prepare the coals for the grill or preheat the electric
grill. Remove the chops from the refrigerator and drain, reserving the
marinade. Place the reserved marinade in a saucepan over medium heat. Bring
the mixture to a simmer and cook for 2 minutes. Remove from the heat and
cool. Place the chops on the grill, not over direct flame, and grill for 6
to 8 minutes on each side for medium, basting several times with the
leftover marinade. Remove from the grill and allow to rest for a couple of
minutes before serving. To serve, mound the Cilantro And Roasted Potato
Salad in the center of each plate. Lay the chops against the salad. Drizzle
each plate with any remaining marinade. This recipe yields 4 main course