Lemon Grass Tamarind Pork Chops With Green Apple S...

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 4

LEMON GRASS TAMARIND PORK CHOPS WITH GREEN APPLE SLAW This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fargo Estate in Denton, Texas in 1986.

Ingredients:

4 tablespoons minced lemon grass from inner leaves of 3 stalks

1 tablespoon crushed chopped garlic

1 small yellow onion coarsely chopped

2 tablespoons tamarind concentrate

1 teaspoon salt

4 thin cut boneless pork chops

1/2 teaspoon freshly ground black pepper

slaw

1 green apple cored and cut into matchstick size pieces

1/2 pound green cabbage cored and chopped into 1/2 pieces

1 cup snow peas ends trimmed and cut into 1” pieces

2 carrots peeled and cut on the diagonal into 1/4 slices

1/2 red onion thinly sliced

1/4 cup mayonnaise

3 tablespoons cider vinegar

1 teaspoon granulated sugar

1/2 teaspoon salt

1/4 cup slivered fresh basil leaves

Directions:

1. In a blender process lemon grass, garlic, onion, tamarind and salt until it forms a smooth paste.
2. Season pork on both sides with pepper then slather paste on both sides.
3. Cover and set aside for 30 minutes.
4. In a large bowl combine apple, cabbage, peas, carrots and onion then set aside.
5. In a small bowl whisk together mayonnaise, vinegar, sugar and salt until smooth.
6. Pour as much as desired over the slaw and toss to combine then add basil and toss to coat.
7. Cover and refrigerate.
8. Preheat broiler then scrape most of the marinade off chops and transfer to foil lined baking sheet.
9. Broil turning once until browned and cooked through about 5 minutes per side.
10. Serve immediately with the slaw.

By RecipeOfHealth.com