Ingredients Jump to Instructions ↓

  1. For the crust:

  2. 1/2 cup roasted pumpkin seeds, shelled

  3. 1/2 cup roasted pistachio seeds, shelled

  4. 1/2 cup roasted pine nuts

  5. 2/3 cup bread crumbs

  6. 1 tablespoon olive oil, plus

  7. 4 tablespoons for sauteing

  8. 2 tablespoons Essence

  9. 4 (10 ounces) double cut pork chops

  10. 1/2 cup melted chocolate

  11. Garnish:

  12. 2 cups julienned sweet potato

  13. 2 tablespoons chopped green onions

  14. 2 tablespoons red peppers, diced

  15. 2 tablespoons yellow peppers, diced

  16. 1 tablespoon Essence

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Yield : 4 servings


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