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

By altschiller

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
• 1 medium onion, roasted and peeled
• 1 green poblano pepper, roasted, peeled and stemmed
• 1 green bell pepper, roasted, peeled and stemmed
• 1 jalapeno pepper, roasted, peeled and stemmed
• 1/3 cup shelled, toasted pistachio nuts
• 1/3 cup toasted pine nuts
• 2 cloves garlic, smashed
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 1/2 cups chicken stock
• 1/4 cup parsley leaves
• 1/4 cup cilantro leaves
• 1/2 cup heavy cream
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 6 medium sweet potatoes, scrubbed
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• Freshly ground black pepper
• 3 tablespoons brown sugar
• 3 tablespoons butter

Details

Servings 6
Preparation time 25mins
Cooking time 85mins
Adapted from foodnetwork.com

Preparation

Step 1

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.
Green Mole Sauce:

1 teaspoon Essence, recipe follows

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
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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.
Caramelized Sweet Potatoes:

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.

Recipe courtesy Emeril Lagasse, 2006

CATEGORIES:

Potato

Lunch

Sauce

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