INGREDIENTS

INSTRUCTIONS

In a small saute pan, melt the sugar and add the kumquats, shallots,
and 1/2 cup of water. It will form its own syrup. Allow to slowly  cook
for 10 minutes. Meanwhile, combine the tamarind glaze, garlic,  and 1/4
cup chicken stock, season with salt and pepper. Season and  grill the
pork chops, occasionally basting with the tamarind glaze.  After the
kumquats have cooked for 10 minutes, add the remaining  stock, bring to
a boil and simmer for 5 minutes. Season, it may need  some more sugar,
depending on how tart the kumquats are. Remove the  pork from the
grill, place on plates and top with some of the kumquat  sauce. Drizzle
with any remaining tamarind glaze. This recipe yields  2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2195 broadcast 08-19-1996) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  10-26-1996  Recipe by: Emeril
Lagasse  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 361
Calories From Fat: 110
Total Fat: 12.4g
Cholesterol: 65mg
Sodium: 377.4mg
Potassium: 742.1mg
Carbohydrates: 37.3g
Fiber: 7.5g
Sugar: 25.1g
Protein: 26.4g