Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes (Emeril Lagasse) Recipe
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Ingredients:
- 1/2 cup seeded tamarind paste (available in latin, indian or indonesian markets - ingredients should specify 100 percent tamarind extract)
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 teaspoon Essence, recipe follows
- 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):
- 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:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.82 Kcal (3219 kJ) | ||
| Calories from fat | 332.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.96g | 57% | |
|---|---|---|---|
| Cholesterol | 76.57mg | 26% | |
| Sodium | 3161.78mg | 132% | |
| Potassium | 1631.99mg | 35% | |
| Total Carbs | 85.41g | 28% | |
| Sugars | 40.27g | 161% | |
| Dietary Fiber | 9.98g | 40% | |
| Protein | 26.82g | 54% | |
| Vitamin C | 35.4mg | 59% | |
| Vitamin A | 1.9mg | 65% | |
| Iron | 15.4mg | 85% | |
| Calcium | 212.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 157.86 Kcal (661 kJ) | ||
| Calories from fat | 68.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.59g | 57% | |
|---|---|---|---|
| Cholesterol | 15.72mg | 26% | |
| Sodium | 649.19mg | 132% | |
| Potassium | 335.09mg | 35% | |
| Total Carbs | 17.54g | 28% | |
| Sugars | 8.27g | 161% | |
| Dietary Fiber | 2.05g | 40% | |
| Protein | 5.51g | 54% | |
| Vitamin C | 7.3mg | 59% | |
| Vitamin A | 0.4mg | 65% | |
| Iron | 3.2mg | 85% | |
| Calcium | 43.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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