Ethiopian-Style Glazed Pork Chops with Underwood Tagine
A fusion twist on traditional Ethiopian cuisine, featuring sweet and sticky glazed pork chops served with a flavorful underwood tagine.
Ingredients
- ●4 pork chops1.5 pounds, 1-inch thick
- ●2 tsp underwood tagine spice blendavailable at most middle eastern markets
- ●2 tbsp brown sugaradjust to taste
- ●1 tbsp glazed soy saucelow sodium
- ●2 tbsp olive oilfor cooking
- ●1 medium red onionsliced
- ●1/4 cup fresh cilantrochopped
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a small bowl, mix together tagine spice blend, brown sugar, and soy sauce.
- 3
Add the sliced red onion to the bowl and toss to coat.
- 4
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 5
Sear the pork chops for 2-3 minutes per side, or until browned.
- 6
Transfer the skillet to the oven and cook for 12-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 7
While the pork cooks, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat.
- 8
Add the glazed soy sauce and cook, stirring constantly, for 2-3 minutes, or until the sauce thickens.
- 9
Remove the pork from the oven and brush the glaze over the top of each chop.
- 10
Return the skillet to the oven and cook for an additional 2-3 minutes, or until the glaze is caramelized.
- 11
Serve the glazed pork chops with the underwood tagine spice blend and red onion mixture spooned over the top.
- 12
Garnish with chopped fresh cilantro and enjoy!