| 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 |
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 |
|
|
Essence |
| 2 |
tb |
Olive oil |
| 4 |
|
Double cut pork chops (about |
| 14 |
oz |
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:
“You’ve never cried alone. Jesus is always there”