Pumpkin, Pistachio And Pine Nut Crusted Pork Chop Recipe - Cooking Index
Pumpkin, Pistachio And Pine Nut Crusted Pork Chop Recipe - Cooking Index
| 4 | Double-cut pork chops - (10 oz ea) | |
| 5 tablespoons | 75ml | Olive oil - divided |
| 2 tablespoons | 30ml | Emeril's Essence - see * Note |
| 1/2 cup | 55g / 1.9oz | Melted chocolate |
| 4 tablespoons | 60ml | Olive oil - for sauteing |
| Crust | ||
| 1/2 cup | 55g / 1.9oz | Roasted pumpkin seeds - shelled |
| 1/2 cup | 118ml | Roasted pistachio nuts - shelled |
| 1/2 cup | 118ml | Roasted pine nuts |
| 2/3 cup | 97g / 3.4oz | Bread crumbs |
| Garnish | ||
| 2 cups | 474ml | Julienned sweet potatoes |
| Chocolate And Roasted Poblano Sauce - see * Note | ||
| 2 tablespoons | 30ml | Chopped green onions |
| 2 tablespoons | 30ml | Diced red peppers |
| 2 tablespoons | 30ml | Diced yellow peppers |
| 1 tablespoon | 15ml | Emeril's Essence |
* Note: See the "Emeril's Essence Information" and "Chocolate And Roasted Poblano Sauce" recipes which are included in this collection.
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 some of 1 tablespoon olive oil and some of the 2 tablespoons of Emeril's 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 4 tablespoons 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 the julienned sweet potatoes until crispy and golden, about 1 minute. Set aside for garnish.
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.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2304 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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