Tamarind-Glazed Pork Chops With Mole Cream

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.

Cooking Method: Baking, Boiling, Roasting, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 170.0

Dietary: Vegan

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.

Directions

1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
Puree until creamy, stopping once to scrape down the sides of the bowl.
4
Transfer the nut mixture to a saucepan and whisk in the chicken stock and heavy cream.
5
Bring the sauce to a boil, then reduce heat to low and simmer for 2 minutes. Remove from heat and keep warm.
6
In a clean food processor or blender, puree the remaining tamarind paste, garlic, remaining dark cane syrup, molasses, ketchup, water, and 1 tablespoon of olive oil until smooth and pasty.
7
Heat the remaining olive oil in an oven-safe skillet over medium-high heat.
8
Season pork chops with salt and pepper. Sear pork chops in the skillet for 3-4 minutes per side until browned.
9
Brush the tamarind glaze evenly over both sides of the pork chops.
10
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).
11
Let the pork chops rest for 5 minutes before serving.
12
Serve the glazed pork chops with a generous spoonful of the mole cream and roasted sweet potatoes on the side.

Nutrition Facts

Servings 2 cups

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.

Read it online: https://www.chefs-mate.com/recipe/tamarind-glazed-pork-chops-with-mole-cream/