Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes

Ingredients

• 1/2 cup seeded tamarind paste (available in Latin, Indian or Indonesian markets - ingredients should specify 100 percent tamarind extract)
• 1/2 cup molasses
• 1/4 cup ketchup
• 2 tablespoons water
• 1 clove garlic, minced
• 6 1/2 teaspoons Southwest Seasoning
• 6 (14 to 16-ounce) loin pork chops, each about 2-inches thick
• 1 tablespoon olive oil

Directions

Green Mole Sauce, recipe follows

Caramelized Sweet Potatoes, recipe follows

To prepare glaze: Combine tamarind, molasses, ketchup, water, garlic and 1/2 teaspoon of Southwest Seasoning in a food processor; blend until it forms a smooth paste. (Makes a generous 1 1/4 cups)

Preheat the oven to 400 degrees F. Rub both sides of pork chops with the remaining 6 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear until golden brown on both sides, about 3 minutes each side, then transfer to an ovenproof baking sheet and bake until a thermometer registers between 145 and 150 degrees F, about 15 minutes. Remove from the oven and let chops rest slightly before serving.

When ready to serve, place a pork chop with some of the sweet potatoes on each plate and spoon 1/3 cup of the Green Mole Sauce over all. Place the tamarind glaze in a squeeze bottle and drizzle over the top of the chop in a decorative manner. Serve immediately.

Green Mole Sauce:

• 1 medium onion, roasted and peeled
• 1 green poblano pepper, roasted, peeled and stemmed
• 1 green bell pepper, roasted, peeled and stemmed
• 1 jalapeno pepper, roasted, peeled and stemmed
• 1/3 cup shelled, toasted pistachio nuts
• 1/3 cup toasted pine nuts
• 2 cloves garlic, smashed
• 1 teaspoon chili powder

1 teaspoon Essence, recipe follows

• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 1/2 cups chicken stock
• 1/4 cup parsley leaves
• 1/4 cup cilantro leaves
• 1/2 cup heavy cream

In a saucepan combine all ingredients except parsley, cilantro, and cream and bring to a slow boil. Reduce heat to a simmer and cook for 20 minutes. Pour sauce into a food processor or blender, add the parsley and cilantro and process, stopping once to scrape sides of bowl. Strain sauce through a fine sieve into a small bowl. In a clean saucepan, heat the heavy cream until it comes to a simmer and reduces by about 1/3. Add the mole base to the cream and bring sauce up to a simmer. Serve hot.

Yield: about 3 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Note: any leftover sauce may be kept in a non-reactive bowl, covered, and refrigerated for up to 1 week.

Caramelized Sweet Potatoes:

• 6 medium sweet potatoes, scrubbed
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• Freshly ground black pepper
• 3 tablespoons brown sugar
• 3 tablespoons butter

Preheat oven to 400 degrees F.

Rub potato skins with oil and sprinkle with salt and pepper. Place on a baking sheet and roast until just tender, about 45 minutes. Remove from oven and let cool slightly. Peel potatoes while still warm and cut each into several pieces. Butter a small baking dish and arrange potato pieces in a single layer. Sprinkle potatoes with sugar and dot with butter. Return to oven and bake until sugar melts and potatoes are glazed, about 15 minutes.