We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I have found it is impossible to be unforgiving toward those I am praying for. It's not easy to start praying for them; it's one of the hardest things I've done. But when I make that person an object of prayer, I open the door of my heart a little wider so that God can come in and breathe on my hardened heart, melting the icy resentment that is there.
Anne Peterson

If a church is to be what it ought to be for the purposes of God, we must train it in the holy art of prayer. Churches without prayer-meetings are grievously common. Even if there were only one such, it would be one to weep over. In many churches the prayer-meeting is only the skeleton of a gathering: the form is kept up, but the people do not come. There is no interest, no power, in connection with the meeting. Oh, my brothers, let it not be so with you! Do train the people to continually meet together for prayer. Rouse them to incessant supplication. There is a holy art in it. Study to show yourselves approved by the prayerfulness of your people. If you pray yourself, you will want them to pray with you; and when they begin to pray with you, and for you, and for the work of the Lord, they will want more prayer themselves, and the appetite will grow. Believe me, if a church does not pray, it is dead. Instead of putting united prayer last, put it first. Everything will hinge upon the power of prayer in the church.
C.H. Spurgeon

Tamarind-glazed Pork Chops With Mole Cream

0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Emeril 4 Servings

INGREDIENTS

1/2 Shelled pumpkin seeds
1/4 Shelled pistachio nuts
1/4 c Roasted pine nuts
3 T Tamarind paste
1/4 c Roasted, peeled and chopped
Poblano pepper
1 t Chili powder
1 t Ground cumin
1/2 t Salt
4 T Dark cane or corn syrup
1 t Distilled white vinegar
1 c Olive oil
1/2 c Chicken stock
1/2 c Heavy cream
1 Clove garlic chopped
3 T Dark molasses
2 T Ketchup
2 T Water
Fresh black pepper
Essence
2 T Olive oil
4 Double cut pork chops, about
14 oz Each), Each
4 Sweet potatoes, peeled and
Roasted, keep warm

INSTRUCTIONS

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 saut=82 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.

A Message from our Provider:

“There’s hope. There’s God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 721
Calories From Fat: 642
Total Fat: 72.7g
Cholesterol: 49.1mg
Sodium: 454mg
Potassium: 354.7mg
Carbohydrates: 16g
Fiber: <1g
Sugar: 10.6g
Protein: 4.5g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?