Pork Chops with Tamarindo Sauce

6 pork chops
4 tablespoon canola oil
garlic salt and pepper

Sauce
1 cup water
4 peeled tamarind fruits
5 tablespoons honey

Season pork chops with garlic salt and pepper. Make sauce by heating water in a sauce pan, add tamarinds and cook for 4 minutes. Remove pulp from seed, and discard seeds. Add honey to the pot, stir and cook for 3 minutes. Puree sauce in a mixer.
In a shallow pan heat oil over medium high and fry pork chops until golden brown. Remove from pan, set on paper towel before placing on serving plate. Pour sauce on top and serve with your favorite rice.

FYI- Tartaric acid dense tamarind fruit is a powerful anti-oxidant that has many health promoting properties. **This tangy fruit pulp is stomach friendly due to its high non-starch polysaccharide content (gums, hemicelluloses, mucilage, pectin and tannins) which prevents constipation. Tamarind juice is often used as a remedy for nausea, vomiting, biliousness and bile disorders. Tamarind decoction has an anti-helminthic property which helps to expel stomach worms.

The vitamin C along with phytochemicals like limonene, geraniol, safrole, cinnamic acid, methyl salicylate, pyrazine and alkyl­thiazoles present in tamarind help to improve overall immunity of the body. These Phytochemicals are known to have anti-bactericidal action.

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Winter Pork Chops

4 thick pork chops
1 tablespoon of garlic salt and black pepper for seasoning
4 tablespoon olive oil
1 chopped yellow onion
2 apples cut into pieces
1 quart beef broth
2 tablespoon BBQ sauce
1 tablespoon cinnamon
1 teaspoon nutmeg
salt and pepper to taste

Preheat oven 350 degrees. In a oven safe medium pan heat oil and sear chops for 3 minutes each side, remove from pan. Add onions and apples scrapping the bottom of pan, cook for 4 minutes. Add broth and stir the rest of ingredients. Cover and cook in oven for 2 1/2 hours. Taste for salt and pepper and add accordingly. Serve with white rice or sweet potatoes