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

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Excellent recipe. Had this exact dinner in New Orleans a couple months prior and though we could give it a shot. We sat at the "bar" overlooking the kitchen, so we had a rough idea how the plate should really look, and we got close. The color of the green mole sauce was off, but still had tons of flavor, same with the glaze. Had to hunt for the tamarind at a specialty store, but it was worth it. From start to finish it took 2.5 hours and three beers (which weren't included on the recipe for some reason!

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I had this meal at Emerils in New Orleans tonight. Although it looked beautiful, it was way to salty. I couldn't finish it. Also, some of the sweet potatoes were not done. So sorry because it was my first visit to Emerils and fell very disappointed.

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I made this while in Texas where raw Tamarind is readily available The glaze surprized me as it is only a few little tweaks from being a superb BBQ sauce and I am definitely going to make BBQ sauce using it as a base. This was also my first Mole and produced a fine sauce that I later used on several other dishes. This dish is a lesson in balancing sweet and hot, using the potatoes for sweet, mole for hot, and the tamarind and mole over the chop for the same effect. It is an interesting and very tasty combination.

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Made these for Valentine's Day dinner 2010. Didn't have essence or southwest seasoning so I improvised with chili powder, cayenne etc. The mole is FANTASTIC! I had a bunch leftover that I am going to use for enchiladas tonight. Even if you don't try this recipe, use the mole for something else.

The recipe for the sweet potatoes wasn't anything exciting and next time I might just served this with a baked sweet potato or some kind of rice and bean dish.

I would definitely make the porkchops again. They were so tender and yummy.

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Like the previous reviewer, I didn't actually *make* this recipe, I had it at Emeril's restaurant (Orlando, FL. I was a little reluctant at first, because I wasn't sure how all of the different flavors would work, but it was absolutely amazing. Definitely one of the best meals I've had in a while. I'm thinking of attempting it at home...we'll see when I can muster up the courage to do it!

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I ate at Emerils yesterday for the first time and could not decide on what sounded most tantalizing to my tastebuds. The waiter suggested this dish and i ordered it. After the first bite I was addicted! The chop was seasoned perfect and the blend of the mole sauce and tamarind glaze made my tastebuds jump for joy with each and every bite. With amazement, the sauces also complimented the caramelized sweet potatoes which were tender and delicious. There could not have been anything else that made this dish any better!!!! BAM! BAM! BAM! BABY! Emeril, U Rock!!!!!