Instructions: Prepare glaze: Combine tamarind, garlic, cane syrup, molasses, ketchup, water, 3 turns black pepper and 1 tablespoon of Southwest Spice 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 the side.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Double Cut Pork Chops With Tamarind Glaze, Green Mole Sauce And Caramelized Sweet Potatoes".

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