* 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. Comments: The original recipe title as listed is ?Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes?. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse