Main
Recipes
Tamarind-Glazed Pork Chops with Mole Cream (Emeril Lagasse) Recipe

Tamarind-Glazed Pork Chops with Mole Cream (Emeril Lagasse) Recipe

Posted by

Rate It!

Tamarind-Glazed Pork Chops with Mole Cream (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

1252

Calories

Comments Print recipe

Ingredients:

Serving

1/2 shelled pumpkin seeds
1/4 shelled pistachio nuts
1/4 cup roasted pine nuts
3 tbsp tamarind paste
1/4 cup roasted, peeled , and chopped poblano pepper
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
4 tbsp dark cane or corn syrup
1 tsp distilled white vinegar
1 cup olive oil
1/2 cup chicken stock
1/2 cup heavy cream
1 clove garlic chopped
3 tbsp dark molasses
2 tbsp ketchup
2 tbsp water
fresh black pepper
essence
2 tbsp olive oil
4 double cut pork chops (about 14 oz each)
4 sweet potatoes, peeled and roasted , keep warm
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

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 saute 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1251.55 Kcal (5240 kJ)
Calories from fat	856.55 Kcal
		% Daily Value*
Total Fat	95.17g	146%
Cholesterol	51.64mg	17%
Sodium	4087.12mg	170%
Potassium	1058.73mg	23%
Total Carbs	79.12g	26%
Sugars	37.2g	149%
Dietary Fiber	9.77g	39%
Protein	20.93g	42%
Vitamin C	7.2mg	12%
Vitamin A	1.4mg	47%
Iron	6.4mg	36%
Calcium	174.4mg	17%

Amount Per 100 g
Calories	269.45 Kcal (1128 kJ)
Calories from fat	184.41 Kcal
		% Daily Value*
Total Fat	20.49g	146%
Cholesterol	11.12mg	17%
Sodium	879.92mg	170%
Potassium	227.94mg	23%
Total Carbs	17.03g	26%
Sugars	8.01g	149%
Dietary Fiber	2.1g	39%
Protein	4.51g	42%
Vitamin C	1.6mg	12%
Vitamin A	0.3mg	47%
Iron	1.4mg	36%
Calcium	37.5mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Vegetarian Chili(Emeril Lagasse)

Olive oil, Chopped yellow onions, Chopped red bell pepper and 27 more..
Emeril's Spice Blend Recipes

Paprika, Salt, Garlic powder, Black pepper, Onion powder and 21 more..