3 tablespoons tamarind paste
1 tablespoon chopped garlic
1 tablespoon rice wine vinegar
1 cup olive oil
4 tablespoons Steen's 100 percent Pure Cane Syrup
3 tablespoons dark molasses
3 tablespoons ketchup
Salt and freshly ground black pepper
Essence, recipe follows
4 double cut pork loin chops, bone-in (about 14 ounces each

Cooking Recipe:

In a food processor, puree the tamarind paste, garlic, cane syrup, vinegar, oil, molasses, and ketchup. Season with salt and pepper . Puree until smooth. Season each chop with Essence. Place the chops in large zip-lock bag and pour in the marinade. Seal the bag completely and shake the bag a couple of times. Refrigerate for 24 hours, turning the bag over several times. Prepare the coals for the grill or preheat the electric grill. Remove the chops from the refrigerator (keeps food cold and fresh) and drain, reserving the marinade. Place the reserved marinade in a saucepan over medium heat. Bring the mixture to a simmer (slow cooking, make it bubble or simmer) and cook for 2 minutes. Remove from the heat and cool. Place the chops on the grill, not over direct flame and grill for 6 to 8 minutes on each side for medium, basting several times with the leftover marinade. Remove from the grill and allow to rest for a couple of minutes before serving. To serve, mound the Cilantro and Roasted Potato salad (makes a great side dish) in the center of each plate. Lay the chops against the salad. Drizzle each plate with any remaining marinade

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup