Tamarind-Glazed Pork Chops with Mole Cream Recipe

Name: Tamarind-Glazed Pork Chops with Mole Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 each pepitas (pumpkin seeds) shelled; 0.25 each pistachio nuts shelled; 0.25 cups pine nuts roasted; 3 tablespoons tamarind; 0.25 cups poblano peppers roasted, peeled, chopped; 1 teaspoon chili powder; 1 teaspoon cumin ground; 1/2 teaspoon salt; 4.00 tablespoons corn syrup, light; 1 teaspoon white vinegar; 1 cup olive oil; 1/2 cup chicken broth; 1/2 cup heavy whipping cream; 1 clove garlic chopped; 3 tablespoons molasses; 2 tablespoons ketchup; 2 tablespoons water; 1 x black pepper; 2 tablespoons olive oil; 4 each pork chops double cut; 4 each sweet potatoes, or yams peeled, roasted, keep warm; 1 x essence

Servings: persons

1/2 each pepitas (pumpkin seeds) shelled
0.25 each pistachio nuts shelled
0.25 cups pine nuts roasted
3 tablespoons tamarind
0.25 cups poblano peppers roasted, peeled, chopped
1 teaspoon chili powder
1 teaspoon cumin ground
1/2 teaspoon salt
4.00 tablespoons corn syrup, light
1 teaspoon white vinegar
1 cup olive oil
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 clove garlic chopped
3 tablespoons molasses
2 tablespoons ketchup
2 tablespoons water
1 x black pepper
2 tablespoons olive oil
4 each pork chops double cut
4 each sweet potatoes, or yams peeled, roasted, keep warm
1 x essence

1
Preheat the oven to 400F (200C).
2
In a food processor, combine the seeds, nuts, 1 tablespoon tamarind paste, roasted pepper, chili powder, cumin, salt, 1 tablespoon dark cane syrup, vinegar and olive oil.
3
Puree until creamy, stopping once to scrape the sides of the bowl.
4
Turn the sauce into a saucepan.
5
Whisk in the chicken stock and cream.
6
Bring the sauce up to a boil and reduce to a simmer.
7
Cook for 2 minutes.
8
Remove from the heat and keep warm.
9
In a food processor, puree the remaining tamarind paste, garlic, remaining cane syrup, molasses, ketchup, water, pepper, and 1 tablespoon Essence.
10
Puree until pasty.
11
Season each chop with Essence.
12
In a large saute pan, heat the 2 tablespoons olive oil.
13
When the oil is hot, add the chops and sear for 5 minutes on each side and 2 minutes on the fat edge.
14
Place the pan in the oven and roast the chops about 25 minutes.
15
Remove from the oven and allow to rest for 5 minutes.
16
To assemble, spoon the sweet potatoes in the center of each plate.
17
Lay each chop in the center of the potatoes.
18
Spoon the mole sauce over each chop.
19
Drizzle tamarind paste over each chop.

1217

kcal

Calories

104

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/2 each pepitas (pumpkin seeds) shelled, 0.25 each pistachio nuts shelled, 0.25 cups pine nuts roasted, 3 tablespoons tamarind, and more.

Yes, Tamarind-Glazed Pork Chops with Mole Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tamarind-Glazed Pork Chops with Mole Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions