Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce
- 2 Tbsp. Seeded tamarind paste (available in Latin, Indian or possibly Indonesian markets)
- 1 Tbsp. Chopped garlic
- 3 Tbsp. Dark cane syrup (or possibly corn syrup, if cane is unavailable)
- 3 Tbsp. Dark molasses
- 2 Tbsp. Ketchup
- 2 Tbsp. Water Freshly-grnd black pepper
- 1 Tbsp. Southwest Spice see * Note
- 4 lb Loin pork chops - (4 @ 1 lb, 2" thk ea)
- 4 tsp Southwest Spice
- 1 Tbsp. Extra virgin olive oil Green Mole Sauce see * Note Caramelized Sweet Potatoes see * Note
- Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 Tbsp. of Southwest Spice in a food processor; blend till it forms a paste. (Makes 3/4 c..) Rub both sides of pork chops with the remaining 4 tsp. of Southwest seasoning. Heat oil in a large skillet over high heat. Add in chops and sear 4 min each side and 2 min on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five min on first side. Brush both sides of chop with tamarind paste mix, turn chops to second side and broil 5 min. Baste chops, turn again and broil till glaze turns brown and sticky, about 5 min longer, 15 min in all.
- To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add in 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".
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