Tamarind-Glazed Pork Chops with Mole Cream
Submitted by scpascual
Seared double-cut pork chops glazed with tamarind and molasses, served over roasted sweet potatoes with a rich mole cream of pepitas, pistachios, pine nuts, and roasted poblano.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is the dish you make when you want to flex in the kitchen. Two sauces, one plate, and flavors so layered your guests won’t know where to start.
The mole cream is built from pepitas, pistachios, pine nuts, roasted poblano, cumin, and chili powder, all pureed with cream and chicken stock into something nutty, earthy, and absolutely luxurious.
The tamarind glaze goes a different direction entirely: sour tamarind paste blended with molasses, garlic, ketchup, and dark cane syrup for a sticky, tangy-sweet lacquer.
Double-cut pork chops get seared hard, roasted until just done, then plated over sweet potatoes with both sauces poured on top.
Chef Tips
- Sear the fat edge of each chop for 2 minutes standing up. This renders the fat cap and adds another layer of crispy texture.
- Make both sauces ahead. They keep in the fridge for days and the flavors only improve. Reheat gently before plating.
- Rest the chops for a full 5 minutes after roasting. Thick double-cut chops need time for the juices to redistribute or they’ll run all over the plate.
- Don’t skip the sweet potatoes. Their natural sweetness bridges the gap between the tangy glaze and the rich, nutty mole.
Ingredients
Directions
Preheat the oven to 400℉ (200℃).
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.
Purée 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 to 2½ cups.
In a food processor, purée the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Essence.
Purée until pasty.
Makes ¾ cup.
Season each chop with Essence.
In a large sauté 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.
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