| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Indian |
Essnce04 |
4 |
servings |
INGREDIENTS
|
|
=== TAMARIND GLAZE === |
| 2 |
tb |
Seeded tamarind paste |
|
|
(available in Latin; Indian or Indonesian |
|
|
; markets) |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Dark cane syrup |
|
|
(or corn syrup; if cane is unavailable) |
| 3 |
tb |
Dark molasses |
| 2 |
tb |
Ketchup |
| 2 |
tb |
Water |
|
|
Freshly-ground black pepper |
| 1 |
tb |
Southwest Spice; see * Note |
| 4 |
lb |
Loin pork chops – (4 @ 1 lb; 2. thk ea) |
| 4 |
ts |
Southwest Spice |
| 1 |
tb |
Olive oil |
|
|
Green Mole Sauce; see * Note |
|
|
Caramelized Sweet Potatoes; see * Note |
INSTRUCTIONS
* 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 3/4 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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