Recipe - Pumpkin Pistachio And Pine Nut Crusted Pork Chop

FOR THE CRUST
One half cup Roasted pumpkin seeds;
shelled
One half cup Roasted pistachio seeds;
shelled
One half cup Roasted pine nuts
2/3 cup Bread crumbs
1 tablespoon Olive oil; plus 4
tablespoons for sauteing
2 tablespoon Essence
4 Double; (10 ounces) cut pork
chops
One half cup Melted chocolate

GARNISH
2 cup Julienned sweet potato
2 tablespoon Chopped green onions
2 tablespoon Red peppers; minced
2 tablespoon Yellow peppers; minced
1 tablespoon Essence

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 1012
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 recipeludigest by molony molony@scsn.net on Feb 21, 1998