Tamarind Glazed Pork Chops With Mole Cream

Directions

1. Preheat the oven to 400 degrees.
2. In a food processor, combine the seeds, nuts, 1 Tbsp. tamarind paste, roasted pepper, chili pwdr, cumin, salt, 1 Tbsp. dark cane syrup, vinegar and extra virgin olive oil. Puree till 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 min. Remove from the heat and keep hot.
3. Makes about 2 to 2 1/2 c. of sauce.
4. In a food processor, puree the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 Tbsp. Emeril"s Essence. Puree till pasty.
5. Makes 3/4 c..
6. Season each chop with Essence. In a large saute/fry pan, heat the 2 Tbsp. extra virgin olive oil. When the oil is warm, add in the chops and sear for 5 min on each side and 2 min on the fat edge. Place the pan in the oven and roast the chops about 25 min. Remove from the oven and allow to rest for 5 min.
7. 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.
8. This recipe yields 4 main-course Servings.