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Tamarind-Glazed Pork Chops with Mole Cream

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
½ each pepitas (pumpkin seeds)
shelled
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0.25 each pistachio nuts
shelled
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0.25 cups pine nuts
roasted
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3 tablespoons tamarind
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0.25 cups poblano peppers
roasted, peeled, chopped
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1 teaspoon chili powder
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1 teaspoon cumin
ground
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½ teaspoon salt
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4.00 tablespoons light corn syrup
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1 teaspoon white vinegar
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1 cup olive oil
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½ cup chicken broth
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½ cup heavy whipping cream
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1 clove garlic
chopped
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3 tablespoons molasses
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2 tablespoons ketchup
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2 tablespoons water
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1 x black pepper
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2 tablespoons olive oil
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4 each pork chops
double cut
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4 each sweet potatoes, or yams
peeled, roasted, keep warm
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1 x essence
*

Ingredients

Amount Measure Ingredient Features
0.5 each pepitas (pumpkin seeds)
shelled
* Camera
0.3 each pistachio nuts
shelled
* Camera
59 ml pine nuts
roasted
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45 ml tamarind
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59 ml poblano peppers
roasted, peeled, chopped
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5 ml chili powder
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5 ml cumin
ground
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2.5 ml salt
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6E+1 ml light corn syrup
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5 ml white vinegar
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237 ml olive oil
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118 ml chicken broth
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118 ml heavy whipping cream
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1 clove garlic
chopped
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45 ml molasses
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3E+1 ml ketchup
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3E+1 ml water
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1 x black pepper
* Camera
3E+1 ml olive oil
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4 each pork chops
double cut
* Camera
4 each sweet potatoes, or yams
peeled, roasted, keep warm
Camera
1 x essence
*

Directions

Preheat the oven to 400℉ (200℃).

In a food processor, combine the seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili powder, cumin, salt, 1 tablespoon dark cane syrup, vinegar and olive oil.

Purée until creamy, stopping once to scrape the sides of the bowl.

Turn the sauce into a saucepan.

Whisk in the chicken stock and cream.

Bring the sauce up to a boil and reduce to a simmer.

Cook for 2 minutes.

Remove from the heat and keep warm.

Makes about 2 to 2½ cups.

In a food processor, purée the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Essence.

Purée until pasty.

Makes ¾ cup.

Season each chop with Essence.

In a large sauté pan, heat the 2 tablespoons olive oil.

When the oil is hot, add the chops and sear for 5 minutes on each side and 2 minutes on the fat edge.

Place the pan in the oven and roast the chops about 25 minutes.

Remove from the oven and allow to rest for 5 minutes.

To assemble, spoon the sweet potatoes in the center of each plate.

Lay each chop in the center of the potatoes.

Spoon the mole sauce over each chop.

Drizzle tamarind paste over each chop.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 92476% from fat
 % Daily Value *
Total Fat 78g 120%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 500mg 21%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 17%
Sugars g
Protein 10g
Vitamin A 451% Vitamin C 41%
Calcium 11% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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