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Pumpkin, Pistachio And Pine Nut Crusted Pork Chop

  • Yield: 4 servings


  • For the crust:
  • 1/2 cup roasted pumpkin seeds, shelled
  • 1/2 cup roasted pistachio seeds, shelled
  • 1/2 cup roasted pine nuts
  • 2/3 cup bread crumbs
  • 1 tablespoon olive oil, plus 4 tablespoons for sauteing
  • 2 tablespoons Essence
  • 4 (10 ounces) double cut pork chops
  • 1/2 cup melted chocolate
  • Garnish:
  • 2 cups julienned sweet potato
  • 2 tablespoons chopped green onions
  • 2 tablespoons red peppers, diced
  • 2 tablespoons yellow peppers, diced
  • 1 tablespoon Essence


  • 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.
  • 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.