Tamarind-Glazed Pork Chops with Mole Cream
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
pepitas (pumpkin seeds)
shelled |
*
|
| 0.25 | each |
pistachio nuts
shelled |
*
|
| 0.25 | cups |
pine nuts
roasted |
|
| 3 | tablespoons |
tamarind
|
*
|
| 0.25 | cups |
poblano peppers
roasted, peeled, chopped |
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
| 4.00 | tablespoons |
light corn syrup
|
|
| 1 | teaspoon |
white vinegar
|
|
| 1 | cup |
olive oil
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | clove |
garlic
chopped |
|
| 3 | tablespoons |
molasses
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
water
|
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
olive oil
|
|
| 4 | each |
pork chops
double cut |
*
|
| 4 | each |
sweet potatoes, or yams
peeled, roasted, keep warm |
|
| 1 | x |
essence
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
pepitas (pumpkin seeds)
shelled |
*
|
| 0.3 | each |
pistachio nuts
shelled |
*
|
| 59 | ml |
pine nuts
roasted |
|
| 45 | ml |
tamarind
|
*
|
| 59 | ml |
poblano peppers
roasted, peeled, chopped |
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
light corn syrup
|
|
| 5 | ml |
white vinegar
|
|
| 237 | ml |
olive oil
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
heavy whipping cream
|
|
| 1 | clove |
garlic
chopped |
|
| 45 | ml |
molasses
|
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
water
|
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 4 | each |
pork chops
double cut |
*
|
| 4 | each |
sweet potatoes, or yams
peeled, roasted, keep warm |
|
| 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.
