Esta es una exhibición prevé de cómo se va ver la receta de 'Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce' imprimido.

Receta Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce
by Global Cookbook

Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. Seeded tamarind paste (available in Latin, Indian or possibly Indonesian markets)
  • 1 Tbsp. Chopped garlic
  • 3 Tbsp. Dark cane syrup (or possibly corn syrup, if cane is unavailable)
  • 3 Tbsp. Dark molasses
  • 2 Tbsp. Ketchup
  • 2 Tbsp. Water Freshly-grnd black pepper
  • 1 Tbsp. Southwest Spice see * Note
  • 4 lb Loin pork chops - (4 @ 1 lb, 2" thk ea)
  • 4 tsp Southwest Spice
  • 1 Tbsp. Extra virgin olive oil Green Mole Sauce see * Note Caramelized Sweet Potatoes see * Note

Direcciones

  1. Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 Tbsp. of Southwest Spice in a food processor; blend till it forms a paste. (Makes 3/4 c..) Rub both sides of pork chops with the remaining 4 tsp. of Southwest seasoning. Heat oil in a large skillet over high heat. Add in chops and sear 4 min each side and 2 min on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5 inches from heat; broil five min on first side. Brush both sides of chop with tamarind paste mix, turn chops to second side and broil 5 min. Baste chops, turn again and broil till glaze turns brown and sticky, about 5 min longer, 15 min in all.
  2. To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add in Roasted Sweet Potato on the side.
  3. This recipe yields 4 servings.
  4. Comments: The original recipe title as listed is "Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes".