Tamarind-Glazed Pork Chops With Mole Cream Recipe - Cooking Index
Tamarind-Glazed Pork Chops With Mole Cream Recipe - Cooking Index
| 1/2 cup | 55g / 1.9oz | Shelled pumpkin seeds |
| 1/4 cup | 59ml | Shelled pistachio nuts |
| 1/4 cup | 59ml | Roasted pine nuts |
| 3 tablespoons | 45ml | Tamarind paste |
| 1/4 cup | 36g / 1.3oz | Roasted, peeled, chopped Poblano pepper |
| 1 teaspoon | 5ml | Chili powder |
| 1 teaspoon | 5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Salt |
| 4 tablespoons | 60ml | Dark cane or corn syrup |
| 1 teaspoon | 5ml | Distilled white vinegar |
| 1 cup | 237ml | Olive oil |
| 1/2 cup | 118ml | Chicken stock |
| 1/2 cup | 118ml | Heavy cream |
| 1 | Garlic clove - chopped | |
| 3 tablespoons | 45ml | Dark molasses |
| 2 tablespoons | 30ml | Ketchup |
| 2 tablespoons | 30ml | Water |
| Freshly-ground black pepper - to taste | ||
| Emeril's Essence - see * Note | ||
| 2 tablespoons | 30ml | Olive oil |
| 4 | Double-cut pork chops - (abt 14 oz ea) | |
| 4 | Sweet potatoes - peeled, roasted, and kept warm |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the oven to 400 degrees.
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. Puree 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 2 1/2 cups of sauce.
In a food processor, puree the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Emeril's Essence. Puree until pasty. Makes 3/4 cup.
Season each chop with Essence. In a large saute 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.
This recipe yields 4 main-course Servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A10 broadcast 01-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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