Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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 |
Directions:
1. Green Mole Sauce, recipe follows
2. Caramelized Sweet Potatoes, recipe follows
3. 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)
4. 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.
5. 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.
6. Green Mole Sauce:
7. 1 teaspoon Essence, recipe follows
8. 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.
9. Yield: about 3 cups
10. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
11. Combine all ingredients thoroughly.
12. Yield: 2/3 cup
13. Note: any leftover sauce may be kept in a non-reactive bowl, covered, and refrigerated for up to 1 week.
14. Caramelized Sweet Potatoes:
15. Preheat oven to 400 degrees F.
16. 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.
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