Double Cut Pork Chops w Tamarind Glaze, Green Mole Sauce

Recipe Ingredients

		Tamarind Glaze
2 tablespoons	30ml	Seeded tamarind paste
		(available in Latin, Indian or Indonesian - markets)
1 tablespoon	15ml	Minced garlic
3 tablespoons	45ml	Dark cane syrup
		(or corn syrup, if cane is unavailable)
3 tablespoons	45ml	Dark molasses
2 tablespoons	30ml	Ketchup
2 tablespoons	30ml	Water
		Freshly-ground black pepper
1 tablespoon	15ml	Southwest Spice - see * Note
4 lbs	1816g / 64oz	Loin pork chops - (4 @ 1 lb, 2" thk ea)
4 teaspoons	20ml	Southwest Spice
1 tablespoon	15ml	Olive oil
		Green Mole Sauce - see * Note
		Caramelized Sweet Potatoes - see * Note

Recipe Instructions

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}", "Green Mole Sauce", and "Caramelized Sweet Potatoes" recipes which are included in this collection.

Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest Spice in a food processor; blend until it forms a paste. (Makes 3/4 cup.) Rub both sides of pork chops with the remaining 4 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear 4 minutes each side and 2 minutes on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five minutes on first side. Brush both sides of chop with tamarind paste mixture, turn chops to second side and broil 5 minutes. Baste chops, turn again and broil until glaze turns brown and sticky, about 5 minutes longer, 15 minutes in all.

To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add Roasted Sweet Potato on the side.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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