This dish combines the rich, earthy depth of a nut-based mole cream with the bright, tart sweetness of a tamarind glaze. The pork chops are seared to lock in juices and then finished in the oven with a sticky, flavorful coating. The accompanying mole cream, made from roasted pumpkin seeds, pistachios, and pine nuts, offers a luxurious texture that balances the heat from the poblano pepper and cumin. Served alongside roasted sweet potatoes, this meal brings complex, home-style flavors to your table. It is perfect for family dinners or when you want to impress guests with a dish that feels both comforting and refined.
Tamarind-Glazed Pork Chops With Mole Cream
Description
This dish combines the rich, earthy depth of a nut-based mole cream with the bright, tart sweetness of a tamarind glaze. The pork chops are seared to lock in juices and then finished in the oven with a sticky, flavorful coating. The accompanying mole cream, made from roasted pumpkin seeds, pistachios, and pine nuts, offers a luxurious texture that balances the heat from the poblano pepper and cumin. Served alongside roasted sweet potatoes, this meal brings complex, home-style flavors to your table. It is perfect for family dinners or when you want to impress guests with a dish that feels both comforting and refined.Ingredients
Directions
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Preheat the oven to 400 degrees F (200 degrees C).
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In a food processor, combine the pumpkin seeds, pistachios, pine nuts, 1 tablespoon of tamarind paste, roasted poblano pepper, chili powder, cumin, salt, 1 tablespoon of dark cane syrup, vinegar, and 1/2 cup olive oil.
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Puree until creamy, stopping once to scrape down the sides of the bowl.
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Transfer the nut mixture to a saucepan and whisk in the chicken stock and heavy cream.
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Bring the sauce to a boil, then reduce heat to low and simmer for 2 minutes. Remove from heat and keep warm.
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In a clean food processor or blender, puree the remaining 2 tablespoons of tamarind paste, garlic, remaining 3 tablespoons of cane syrup, molasses, ketchup, water, and 1 tablespoon of olive oil until smooth and pasty.
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Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
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Season pork chops with salt and pepper. Sear pork chops in the skillet for 3-4 minutes per side until browned.
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Brush the tamarind glaze evenly over both sides of the pork chops.
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Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).
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Let the pork chops rest for 5 minutes before serving.
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Serve the glazed pork chops with a generous spoonful of the mole cream and roasted sweet potatoes on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 170.0kcal
- % Daily Value *
- Total Fat 13.7g22%
- Saturated Fat 2.0g10%
- Cholesterol 0.0mg0%
- Sodium 99.5mg5%
- Total Carbohydrate 8.4g3%
- Dietary Fiber 2.4g10%
- Sugars 3.9g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover mole cream in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of cream or water if it has thickened too much.
Ingredient Substitutions: If you cannot find tamarind paste, you can substitute with a mixture of lemon juice and brown sugar for a similar tangy-sweet flavor. For the nuts, you can use all pumpkin seeds or a mix of almonds and peanuts if pistachios are unavailable.
Cooking Tips: To roast the poblano pepper, place it directly over a gas flame or under a broiler until the skin is charred and blistered. Place it in a bowl and cover with plastic wrap for 10 minutes to steam, which makes peeling easier. Always check the internal temperature of pork chops with a meat thermometer to ensure they are cooked safely but remain juicy.
Variations: For a spicy kick, add a diced jalapeño to the mole cream or serve with sliced radishes and lime wedges on the side. You can also serve this over rice instead of sweet potatoes for a different texture contrast.
