Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Shelled pumpkin seeds
- 1/4 c. Shelled pistachio nuts
- 1/4 c. Roasted pine nuts
- 3 Tbsp. Tamarind paste
- 1/4 c. Roasted, peeled, minced Poblano pepper
- 1 tsp Chili pwdr
- 1 tsp Grnd cumin
- 1/2 tsp Salt
- 4 Tbsp. Dark cane or possibly corn syrup
- 1 tsp Distilled white vinegar
- 1 c. Extra virgin olive oil
- 1/2 c. Chicken stock
- 1/2 c. Heavy cream
- 1 x Garlic clove minced
- 3 Tbsp. Dark molasses
- 2 Tbsp. Ketchup
- 2 Tbsp. Water
- Â Â Freshly-grnd black pepper to taste
- Â Â Emeril"s Essence see * Note
- 2 Tbsp. Extra virgin olive oil
- 4 x Double-cut pork chops - (abt 14 ounce ea)
- 4 x Sweet potatoes peeled, roasted, and kept hot
Direcciones
- Preheat the oven to 400 degrees.
- In a food processor, combine the seeds, nuts, 1 Tbsp. tamarind paste, roasted pepper, chili pwdr, cumin, salt, 1 Tbsp. dark cane syrup, vinegar and extra virgin olive oil. Puree till 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 min. Remove from the heat and keep hot.
- Makes about 2 to 2 1/2 c. of sauce.
- In a food processor, puree the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 Tbsp. Emeril"s Essence. Puree till pasty.
- Makes 3/4 c..
- Season each chop with Essence. In a large saute/fry pan, heat the 2 Tbsp. extra virgin olive oil. When the oil is warm, add in the chops and sear for 5 min on each side and 2 min on the fat edge. Place the pan in the oven and roast the chops about 25 min. Remove from the oven and allow to rest for 5 min.
- 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.
- This recipe yields 4 main-course Servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 4 servings | |
| Calories 979 | |
| Calories from Fat 784 | 80% |
| Total Fat 88.68g | 111% |
| Saturated Fat 15.09g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 523mg | 22% |
| Potassium 969mg | 28% |
| Total Carbs 40.45g | 11% |
| Dietary Fiber 6.1g | 20% |
| Sugars 15.25g | 10% |
| Protein 13.48g | 22% |
