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PREPARATION
- Make the marinade. Mix the fish sauce, tamarind, sugar, sambal, garlic cloves and water together in a bowl. In a large ziplock bag or bowl, tip in the pork chops and the marinade. Let it hang out overnight.
- When ready to cook, let the chops come up to room temperature, about 30 to 40 minutes. Heat a cast-iron skillet or saucepan over very high heat. Add in the canola oil. Sear your chops on all side so they take on a gorgeous, browned colour. Set aside.
- In a clean saucepan, add in the butter. Over medium-low heat, toss in the apple slices and let them soften for abit, around 2-3 minutes or so. Pour the marinade in and let the apples soak them up as the marinade reduces. Eventually, the marinade will reduce into a glaze-y consistency. Taste and adjust for seasoning. Add the chops back in to glaze them and heat them through just before serving.
- To plate, set the chops on the centre of a plate. Arrange the apple slices around. Drizzle the glaze all over. Enjoy!.
