Tamarind-Glazed Pork Chops with Mole Cream

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 4 main course servings
LEVEL: Easy

ingredients

  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1 clove garlic chopped
  • 3 tablespoons dark molasses
  • 2 tablespoons ketchup
  • 2 tablespoons water
  • Fresh black pepper
  • Essence
  • 2 tablespoons olive oil
  • 4 double cut pork chops (about 14 ounces each)
  • 4 sweet potatoes, peeled and roasted, keep warm
ESSENCE (EMERIL'S CREOLE SEASONING):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper

Directions

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 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.
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.