Tamarind-Glazed Pork Chops With Mole Cream

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Title: TAMARIND-GLAZED PORK CHOPS WITH MOLE CREAM
Categories: Emeril
Yield: 4 Servings

0.50 Shelled pumpkin seeds
0.25 Shelled pistachio nuts
0.25 c Roasted pine nuts
3.00 tb Tamarind paste
0.25 c Roasted, peeled, and chopped
Poblano pepper
1.00 ts Chili powder
1.00 ts Ground cumin
0.50 ts Salt
4.00 tb Dark cane or corn syrup
1.00 ts Distilled white vinegar
1.00 c Olive oil
0.50 c Chicken stock
0.50 c Heavy cream
1.00 Clove garlic chopped
3.00 tb Dark molasses
2.00 tb Ketchup
2.00 tb Water
Fresh black pepper
Essence
2.00 tb Olive oil
4.00 Double cut pork chops (about
14.00 oz Each)
4.00 Sweet potatoes, peeled and
Roasted, keep warm

Preheat the oven to 400 degrees F. 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 2-2 1/2 cups.

In a food processor, puree the remaining tamarind paste, garlic,
remaining cane syrup, molasses, ketchup, water, pepper, and 1
tablespoon Essence. Puree until pasty. Makes 3/4 cup. Season each
chop with Essence. In a large saut=82 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.

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