Pumpkin, pistachio & pine nut crusted pork chop

4 servings

Ingredients

Quantity Ingredient
4.00 double-cut pork chops -; (10 oz ea)
5.00 tablespoon olive oil; divided
2.00 tablespoon emeril’s essence; see * note
½ cup melted chocolate
4.00 tablespoon olive oil; for sauteing
1 === crust ===
½ cup roasted pumpkin seeds; shelled
½ cup roasted pistachio nuts; shelled
½ cup roasted pine nuts
⅔ cup bread crumbs
1 === garnish ===
2.00 cup julienned sweet potatoes
1 chocolate and roasted poblano sauce; see * note
2.00 tablespoon chopped green onions
2.00 tablespoon diced red peppers
2.00 tablespoon diced yellow peppers
1.00 tablespoon emeril’s essence

Directions

* Note: See the “Emeril’s Essence Information” and “Chocolate And Roasted Poblano Sauce” recipes which are included in this collection.

Preheat the grill. Preheat the oven to 450 degrees. For the crust: In a food processor combine all the ingredients until the crust is mealy and fully incorporated. Turn the crust into a mixing bowl. For the chops: Season each chop with some of 1 tablespoon olive oil and some of the 2 tablespoons of Emeril’s Essence. Place on the grill. Grill on each side for 2 minutes. The chops are being grilled for searing and marking only, not to cook them. Allow the chops to cool completely. Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely. In a saute pan, heat the remaining 4 tablespoons olive oil. When the pan is smoking hot, add the chops. Sear on one side for 3 minutes. Turn the chops over and place in the oven. Cook for 10 to 12 minutes for medium. In a deep fryer, cook the julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish. To plate: Spoon the Chocolate And Roasted Poblano Sauce on the bottom of the plate. Place the fried julienned sweet potatoes in the center of the sauce. Lay the chops against the potatoes with their bones crossing. Garnish with green onions, red and yellow peppers and a sprinkling of Essence. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-07-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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