Tamarind-Glazed Pork Chops with Mole Cream
Try this Tamarind-Glazed Pork Chops with Mole Cream recipe, or contribute your own. "Corn" and "Emeril" are two of the tags cooks chose for Tamarind-Glazed Pork Chops with Mole Cream.
Yield: 4 Ready in 1 hours
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|1 tsDistilled white vinegar|
|1 colive oil|
|1 tsChili powder|
|Fresh black pepper|
|1 tsGround cumin|
|3 tbDark molasses|
|1 Clovegarlic; chopped|
|4 Sweet potatoes; peeled and Roasted, keep warm|
|1/2 cChicken Stock|
|3 tbTamarind paste|
|1/4 cpine nuts; Roasted|
|1/2 cHeavy cream|
|4 tbDark cane syrup; or corn syrup|
|2 tbolive oil|
|4 14-oz chopspork; Double cut|
|1/2 pumpkin seeds; Shelled|
|1/4 pistachio nuts; Shelled|
|1/4 cPoblano pepper; Roasted, peeled, and chopped|
Tamarind-Glazed Pork Chops with Mole Cream Preparation
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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