Pumpkin, pistachio and pine nut crusted pork chop

4 servings

Ingredients

Quantity Ingredient
For the crust
½ cup Roasted pumpkin seeds,
Shelled
½ cup Roasted pistachio seeds,
Shelled
½ cup Roasted pine nuts
⅔ cup Bread crumbs
1 tablespoon Olive oil, plus 4
TB for sauteing
2 tablespoons Essence
4 (10 ounces) double cut pork
Chops
½ cup Melted chocolate
Garnish:
2 cups Julienned sweet potato
2 tablespoons Chopped green onions
2 tablespoons Red peppers, diced
2 tablespoons Yellow peppers, diced
1 tablespoon Essence

Directions

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 2 tablespoons of olive oil and 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 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 10-12 minutes for medium. In a deep fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish.

Yield: 4 servings

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