Tamarind-Glazed Pork Chops with Mole Cream
| Yield: | 4 Servings |
| Categories: |
| 1/2 | Shelled pumpkin seeds | |
| 1/4 | Shelled pistachio nuts | |
| 1/4 | c | Roasted pine nuts |
| 3 | tb | Tamarind paste |
| 1/4 | c | Roasted, peeled, and chopped |
| Poblano pepper | ||
| 1 | ts | Chili powder |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 4 | tb | Dark cane or corn syrup |
| 1 | ts | Distilled white vinegar |
| 1 | c | Olive oil |
| 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 1 | Clove garlic chopped | |
| 3 | tb | Dark molasses |
| 2 | tb | Ketchup |
| 2 | tb | Water |
| Fresh black pepper | ||
| Essence | ||
| 2 | tb | Olive oil |
| 4 | Double cut pork chops (about | |
| 14 | oz | Each) |
| 4 | Sweet potatoes, peeled and | |
| Roasted, keep warm |
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