Recipe - Tamarind-Glazed Pork Chops With Mole Cream

One half Shelled pumpkin seeds
One fourth Shelled pistachio nuts
One fourth cup Roasted pine nuts
3 tablespoon Tamarind paste
One fourth cup Roasted, peeled, and chopped
Poblano pepper
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Salt
4 tablespoon Dark cane or corn syrup
1 teaspoon Distilled white vinegar
1 cup Olive oil
One half cup Chicken stock
One half cup Heavy cream
1 Clove garlic chopped
3 tablespoon Dark molasses
2 tablespoon Ketchup
2 tablespoon Water
Fresh black pepper
Essence
2 tablespoon Olive oil
4 Double cut pork chops (about
14 ounce Each)
4 Sweet potatoes, peeled and
Roasted, keep warm

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 22 One half 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 Three fourths cup. Season each chop with Essence. In a
large saut=82 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.