Pumpkin, Pistachio And Pine Nut Crusted Pork Chop Recipe

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0 votes | 1170 views
Servings: 4

Ingredients

Cost per serving $2.71 view details

Directions

  1. Preheat the grill. Preheat the oven to 450 degrees.
  2. For the crust: In a food processor combine all the ingredients till the crust is mealy and fully incorporated. Turn the crust into a mixing bowl.
  3. For the chops: Season each chop with some of 1 Tbsp. extra virgin olive oil and some of the 2 Tbsp. of Emeril"s Essence. Place on the grill. Grill on each side for 2 min. The chops are being grilled for searing and marking only, not to cook them. Allow the chops to cold completely.
  4. Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely. In a saute/fry pan, heat the remaining 4 Tbsp. extra virgin olive oil. When the pan is smoking warm, add in the chops. Sear on one side for 3 min. Turn the chops over and place in the oven. Cook for 10 to 12 min for medium.
  5. In a deep fryer, cook the julienned sweet potatoes till crispy and golden brown, about 1 minute. Set aside for garnish.
  6. To plate: Spoon the Chocolate And Roasted Poblano Sauce on the bottom of the plate. Place the fried julienned sweet potatoes in the center of the sauce. Lay the chops against the potatoes with their bones crossing. Garnish with green onions, red and yellow peppers and a sprinkling of Essence.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 180g
Recipe makes 4 servings
Calories 807  
Calories from Fat 615 76%
Total Fat 70.16g 88%
Saturated Fat 13.71g 55%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 218mg 9%
Potassium 823mg 24%
Total Carbs 38.27g 10%
Dietary Fiber 9.2g 31%
Sugars 5.6g 4%
Protein 19.06g 30%
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