Include in Print View:

Tamarind-Glazed Pork Chops With Mole Cream

Tamarind-Glazed Pork Chops With Mole Cream recipe image
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: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
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.
Ingredients
  • 1/2 cup Shelled pumpkin seeds
  • 1/4 cup Shelled pistachio nuts
  • 1/4 cup Roasted pine nuts
  • 3 tablespoon Tamarind paste
  • 1 poblano pepper Roasted, peeled, and chopped
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Salt
  • 4 tablespoon Dark cane or corn syrup
  • 1 teaspoon Distilled white vinegar
  • 1/2 cup Olive oil
  • 1/2 cup Chicken stock
  • 1/2 cup Heavy cream
  • 1 clove Garlic, chopped
  • 2 tablespoon Dark molasses
  • 2 tablespoon Ketchup
  • 2 tablespoon Water
  • 2 tablespoon Olive oil
  • 4 double-cut Pork chops (about 14 oz each)
  • 4 medium Sweet potatoes, peeled and roasted
Directions
  1. 1
    Preheat the oven to 400 degrees F (200 degrees C).
  2. 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. 3
    Puree until creamy, stopping once to scrape down the sides of the bowl.
  4. 4
    Transfer the nut mixture to a saucepan and whisk in the chicken stock and heavy cream.
  5. 5
    Bring the sauce to a boil, then reduce heat to low and simmer for 2 minutes. Remove from heat and keep warm.
  6. 6
    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.
  7. 7
    Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
  8. 8
    Season pork chops with salt and pepper. Sear pork chops in the skillet for 3-4 minutes per side until browned.
  9. 9
    Brush the tamarind glaze evenly over both sides of the pork chops.
  10. 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. 11
    Let the pork chops rest for 5 minutes before serving.
  12. 12
    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.

Keywords: pork chops, tamarind glaze, mole cream, pumpkin seeds, pistachios, pine nuts, poblano pepper, sweet potatoes, weeknight dinner, american cuisine, savory sauce, roasted nuts, cumin, chili powder, molasses, food processor recipe, glazed meat, nut sauce, sweet and savory, dinner party, comfort food
Read it online: https://www.chefs-mate.com/recipe/tamarind-glazed-pork-chops-with-mole-cream/