- 2 tablespoons seeded tamarind paste (Available in Latin, Indian or Indonesian markets)
- 1 tablespoon minced garlic
- 3 tablespoons dark cane syrup or corn syrup, if cane is unavailable
- 3 tablespoons dark molasses
- 2 tablespoons ketchup
- 2 tablespoons water
- Black pepper
- 1 tablespoon Southwest Seasoning
- 4 1-pound loin pork chops, each about 2-inches thick
- 4 teaspoons Southwest Seasoning
- 1 tablespoon olive oil
- Green Mole Sauce
- Caramelized Sweet Potatoes
Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest seasoning in a food processor; blend until it forms a paste. (Makes 3/4 cup)
Rub both sides of pork chops with the remaining 4 teaspoons of Southwest seasoning. Heat oil in a large skillet over high heat. Add chops and sear 4 minutes each side and 2 minutes on fatty edge. Arrange chops on a rack in a baking pan and place in preheated broiler, 5-inches from heat; broil five minutes on first side. Brush both sides of chop with tamarind paste mixture, turn chops to second side and broil 5 minutes. Baste chops, turn again and broil until glaze turns brown and sticky, about 5 minutes longer, 15 minutes in all.
To serve, spoon Green Mole Sauce on a plate, top with a pork chop and brush once more with glaze. Add Roasted Sweet Potato on side.