Pumpkin, Pistachio And Pine Nut Crusted Pork Chop

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.