Pumpkin, Pistachio and Pine Nut Crusted Pork Chop

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Pumpkin, Pistachio and Pine Nut Crusted Pork Chop Ingredients

FOR THE CRUST	1/2 c Melted chocolate
1/2 c Roasted pumpkin seeds;	GARNISH
1/2 c Roasted pistachio seeds;	2 c Julienned sweet potato
1/2 c Roasted pine nuts	2 tb Chopped green onions
2/3 c Bread crumbs	2 tb Red peppers; diced
1 tb Olive oil; plus 4	2 tb Yellow peppers; diced
2 tb Essence	1 tb Essence
4 Double; (10 ounces) cut pork

Instructions for Pumpkin, Pistachio and Pine Nut Crusted Pork Chop

ESSENCE OF EMERIL SHOW#EE2304 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 Posted to recipelu-digest by molony on Feb 21, 1998

Main Ingredient: PorkCuisine: Uncategorized