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45 minutes
Prep: 15 minutes
Cook: 30 minutes
924 calories per serving view nutrition facts
4 servings
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| 1/2 | each | pumpkin seeds | shelled |
| 0.25 | each | pistachio nuts | shelled |
| 0.25 | cups | pine nuts | roasted |
| 3 | tablespoons | tamarind paste | |
| 0.25 | cups | poblano peppers | roasted, peeled, chopped |
| 1 | teaspoon | chili powder | |
| 1 | teaspoon | cumin | ground |
| 1/2 | teaspoon | salt | |
| 4.00 | tablespoons | corn syrup | |
| 1 | teaspoon | white vinegar | |
| 1 | cup | olive oil | |
| 1/2 | cup | chicken broth | |
| 1/2 | cup | heavy whipping cream | |
| 1 | clove | garlic | chopped |
| 3 | tablespoons | dark molasses | |
| 2 | tablespoons | ketchup | |
| 2 | tablespoons | water | |
| 1 | x | black pepper | |
| 2 | tablespoons | olive oil | |
| 4 | each | pork chops | double cut |
| 4 | each | sweet potatoes, or yams | peeled, roasted, keep warm |
| 1 | x | essence |
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 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.
| % Daily Value* | |
| Total Fat 78.0g | 120% |
| Saturated Fat 16.0g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 500mg | 21% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 4.0g | 17% |
| Sugars 24.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 451% | Vitamin C | 41% | |
| Calcium | 11% | Iron | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Recently I was browsing at a local supermarket pondering what to concoct for dinner. During my reconnaissance of the seafood department I spied a cache of blue point oysters in ...
wonderful taste and excellent texture!! i used buttermilk instead of cream. wonderful recipe
Quick, easy and tasty. Why order out for chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!
