Double cut pork chops w tamarind glaze, green mole sauce

Yield: 4 servings

Measure Ingredient
=== TAMARIND GLAZE ===
2 tablespoons Seeded tamarind paste
(available in Latin; Indian or Indonesian
; markets)
1 tablespoon Minced garlic
3 tablespoons Dark cane syrup
(or corn syrup; if cane is unavailable)
3 tablespoons Dark molasses
2 tablespoons Ketchup
2 tablespoons Water
Freshly-ground black pepper
1 tablespoon Southwest Spice; see * Note
4 pounds Loin pork chops - (4 @ 1 lb; 2” thk ea)
4 teaspoons Southwest Spice
1 tablespoon Olive oil
Green Mole Sauce; see * Note
Caramelized Sweet Potatoes; see * Note

* Note: See the “Southwest Spice - {Emeril’s Southwest Seasoning}”, “Green Mole Sauce”, and “Caramelized Sweet Potatoes” recipes which are included in this collection.

Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest Spice in a food processor; blend until it forms a paste. (Makes ¾ cup.) Rub both sides of pork chops with the remaining 4 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear 4 minutes each side and 2 minutes on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five minutes on first side. Brush both sides of chop with tamarind paste mixture, turn chops to second side and broil 5 minutes. Baste chops, turn again and broil until glaze turns brown and sticky, about 5 minutes longer, 15 minutes in all. To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add Roasted Sweet Potato on the side. This recipe yields 4 servings.

Comments: The original recipe title as listed is “Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-024 broadcast 01-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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