- 1/2 cup Green Mole Sauce 
- 4 Roasted Sweet Potatoes 
- 2 tablespoons tamarind paste
- 1 tablespoon minced garlic
- 3 tablespoons dark cane syrup (or corn syrup, if you canít find cane)
- 3 tablespoons dark molasses
- 2 tablespoons ketchup
- 2 tablespoons water
- 3 turns freshly ground black pepper
- 2 tablespoons plus 1 teaspoon Emerilís Southwest Seasoning 
- 4 large pork loin chops (each about 8 to 10 ounces and 2 inches thick)
- 1 tablespoon olive oil
- 1 cup Mole Cream 
- Prepare the Green Mole Sauce up to a week ahead.
- Prepare the Roasted Sweet Potatoes, and keep warm.
- Preheat the broiler.
- To prepare the glaze, combine the tamarind paste, garlic, syrup, molasses, ketchup, water, pepper, and 1 tablespoon Southwest Seasoning in a food processor or blender. PurÈe until pasty. Makes 3/4 cup.
- With your hands, rub the pork chops on both sides with the remaining 4 teaspoons Southwest Seasoning, using 1 teaspoon per chop. Heat the oil in a large skillet over high heat. Add the chops and sear for 4 minutes on each side and 2 minutes on the fat edge.
- Arrange the chops on a rack in a baking pan and place on the middle rack of the broiler, about 5 inches from the flame. Broil for 5 minutes on the first side. Brush both sides of each chop with some of the tamarind paste, turn the chops to the second side, and broil for 5 minutes. Turn the chops again, baste with the paste, and broil until brown and gooey, for about 5 minutes longer---a total of about 15 minutes.
- While the chops are broiling, prepare the Mole Cream.
- To serve, spoon 1/4 cup of the Mole Cream on each of 4 plates, add 1 pork chop, and brush with the tamarind glaze. Add a Roasted Sweet Potato to each plate.
- Yield; 4 main-course servings
- Note: Tamarind paste can be purchased in Latin American, Indian, or Indonesian specialty stores.