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Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes

Double Cut Pork Chops with Tamarind Glaze, Green Mole Sauce and Caramelized Sweet Potatoes

Emeril's customers go crazy for this double cut pork chop, which is served with a Mexican-inspired tamarind glaze and mole sauce. The sweet potatoes underneath the pork chop are great for sopping up any leftover sauce.

  • Prep Time: 15 minutes
  • Total Time: 45 minutes, plus time to make the mole sauce
  • Yield: 4 servings


  • Tamarind Glaze:

  • 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.

Recipe Details