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
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 saute 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.