Tamarind-Glazed Pork Chops With Mole Cream
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Tamarind-Glazed Pork Chops With Mole Cream
  Pork    Creams  
Last updated 6/12/2012 12:58:25 AM. Recipe ID 21175. Report a problem with this recipe.
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      Title: Tamarind-glazed pork chops with mole cream
 Categories: E.
      Yield: 4 Servings
    1/2    Shelled pumpkin seeds
    1/4    Shelled pistachio nuts
    1/4 c  Roasted pine nuts
      3 tb Tamarind paste
    1/4 c  Roasted, peeled, and chopped
           Poblano pepper
      1 ts Chili powder
      1 ts Ground cumin
    1/2 ts Salt
      4 tb Dark cane or corn syrup
      1 ts Distilled white vinegar
      1 c  Olive oil
    1/2 c  Chicken stock
    1/2 c  Heavy cream
      1    Clove garlic chopped
      3 tb Dark molasses
      2 tb Ketchup
      2 tb Water
           Fresh black pepper
      2 tb Olive oil
      4    Double cut pork chops (about
     14 oz Each)
      4    Sweet potatoes, peeled and
           Roasted, keep warm
  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
  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 sauté 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

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Recipe ID 21175 (Apr 03, 2005)

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