Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 1/2 cup seeded tamarind paste (available in Latin, Indian or Indonesian markets - ingredients should specify 100 percent tamarind extract)
  • 1/2 cup molasses
  • 1/4 cup ketchup
  • 2 tablespoons water
  • 1 clove garlic, minced
  • 6 1/2 teaspoons Southwest Seasoning
  • 6 (14 to 16-ounce) loin pork chops, each about 2-inches thick
  • 1 tablespoon olive oil
GREEN MOLE SAUCE:
    • 1 medium onion, roasted and peeled
    • 1 green poblano pepper, roasted, peeled and stemmed
    CARAMELIZED SWEET POTATOES:
      • 6 medium sweet potatoes, scrubbed
      • 3 tablespoons olive oil
      • 3/4 teaspoon salt
      EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
        • 2 1/2 tablespoons paprika
        • 2 tablespoons salt
        • 2 tablespoons garlic powder
        • 1 tablespoon black pepper
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        Directions

        Green Mole Sauce, recipe follows
        Caramelized Sweet Potatoes, recipe follows

        To prepare glaze: Combine tamarind, molasses, ketchup, water, garlic and 1/2 teaspoon of Southwest Seasoning in a food processor; blend until it forms a smooth paste. (Makes a generous 1 1/4 cups)

        Preheat the oven to 400 degrees F. Rub both sides of pork chops with the remaining 6 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear until golden brown on both sides, about 3 minutes each side, then transfer to an ovenproof baking sheet and bake until a thermometer registers between 145 and 150 degrees F, about 15 minutes. Remove from the oven and let chops rest slightly before serving.

        When ready to serve, place a pork chop with some of the sweet potatoes on each plate and spoon 1/3 cup of the Green Mole Sauce over all. Place the tamarind glaze in a squeeze bottle and drizzle over the top of the chop in a decorative manner. Serve immediately.
        1 teaspoon Essence, recipe follows
        Combine all ingredients thoroughly.

        Yield: 2/3 cup

        Note: any leftover sauce may be kept in a non-reactive bowl, covered, and refrigerated for up to 1 week.
        In a saucepan combine all ingredients except parsley, cilantro, and cream and bring to a slow boil. Reduce heat to a simmer and cook for 20 minutes. Pour sauce into a food processor or blender, add the parsley and cilantro and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small bowl. In a clean saucepan, heat the heavy cream until it comes to a simmer and reduces by about 1/3. Add the mole base to the cream and bring sauce up to a simmer. Serve hot.

        Yield: about 3 cups
        Preheat oven to 400 degrees F.

        Rub potato skins with oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 45 minutes. Remove from oven and let cool slightly. Peel potatoes while still warm and cut each into several pieces. Butter a small baking dish and arrange potato pieces in a single layer. Sprinkle potatoes with sugar and dot with butter. Return to oven and bake until sugar melts and potatoes are glazed, about 15 minutes.

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