| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Roasted pumpkin seeds; shelled |
| 1/2 |
c |
Roasted pistachio seeds; shelled |
| 1/2 |
c |
Roasted pine nuts |
| 2/3 |
c |
Bread crumbs |
| 1 |
tb |
Olive oil; plus 4 tablespoons for sauteing |
| 2 |
tb |
Essence |
| 4 |
|
Double; (10 ounces) cut pork chops |
| 1/2 |
c |
Melted chocolate |
| 2 |
c |
Julienned sweet potato |
| 2 |
tb |
Chopped green onions |
| 2 |
tb |
Red peppers; diced |
| 2 |
tb |
Yellow peppers; diced |
| 1 |
tb |
Essence |
INSTRUCTIONS
FOR THE CRUST
GARNISH
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 <molony@scsn.net> on Feb 21, 1998
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