Updated: Dec 8, 2021
Hey everyone! Just wanted to pop a recipe into the blog to ease back onto the blog train. We made this recipe from the New York Times https://cooking.nytimes.com/recipes/1018798-pork-chops-with-tamarind-and-ginger?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=39
It was amazing and a much needed change of pace from the leftover parade we've been marching in.
Pretty strait-forward. We were out of tamarind (how embarrassing) but used the lime juice instead. Super lovely.
The marinade really makes a difference and gives these a lovely crust and color. We served them with mashed potatoes but they would be delicious with collards, kale salad or roasted root veggies.