Pork chops with tamarind and basil
Serves 4 as a main course
- 2 mini Cos or little gem lettuces
- 3 garlic cloves, crushed
- 2 tablespoons caster sugar or dark soft brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 pork rib chops
- 5 tablespoons mild oil
- 3 tablespoons tamarind paste (from a jar, oriental grocers)
- 20 fresh basil leaves
Halve the mini Cos lettuces lengthways and thinly slice crossways. Wash and dry the lettuce in the salad spinner. Mix the garlic, sugar, cumin, coriander and salt to taste and rub into the chops. Set aside in a cool place for at least 15 minutes.
Heat the oil in a frying pan. Fry the chops 3 minutes on either side. Remove from the pan, cover with aluminium foil to keep warm. Add the tamarind to the fat in the pan and stir. Mix in the meat juices. Add the basil leaves to the pan and as soon as they wilt remove the pan from the heat.
Serve the chops on a small mound of salad and spoon over some tamarind & basil sauce.