Ingredients
- 1/2 cup roasted pumpkin seeds
- shelled
- 1/2 cup roasted pistachio seeds
- shelled
- 1/2 cup roasted pine nuts
- 2/3 cup bread crumbs
- 1 tablespoon olive oil
- plus 4 tablespoons for sauteing
- 2 tablespoons Essence
- recipe follows
- 4 (10 ounce) double cut pork chops
- 1/2 cup melted chocolate
- 2 cups julienned sweet potato
- 2 tablespoons chopped green onions
- 2 tablespoons red peppers
- diced
- 2 tablespoons yellow peppers
- diced
- 1 tablespoon Essence
- 1 tablespoon olive oil
- 1/2 cup roasted poblanos
- peeled
- seeded
- and chopped
- 1/2 cup roasted onions
- peeled and chopped
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- Essence
- recipe follows
- 3 cup chicken stock
- 1/4 cup melted semisweet chocolate
- 3 tablespoons heavy cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- Preheat the grill.
- Preheat the oven to 450 degrees F.
- 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 to 12 minutes for medium.
- In a deep fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute.
- Set aside for garnish.
- In a sauce pan, heat the olive oil.
- When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes.
- Season with Essence.
- Stir in the stock, bring to a boil and cook over high heat for 15 minutes.
- Whisk in the chocolate and cream, continue simmering for 2 minutes.
- Remove from the heat and puree in a blender.
- Return sauce to the heat and season with salt and pepper.
- To plate: Spoon the sauce on the bottom of the plate.
- Place the julienned sweet potato in the center of the sauce.
- Lay the chops against the potatoes with their bones crossing.
- Garnish with green onions, red and yellow peppers.
- Yield: 2 cups
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yields: about 2/3 cup
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