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Aw Nuts Pork Chops

  • Yield: 4 servings


  • 1/2 cup plus 2 tablespoons dried fine bread crumbs
  • 1/4 cup shelled pistachio nuts
  • 2 tablespoons pine nuts
  • 2 tablespoons shelled pumpkin seeds
  • 2 tablespoons plus 4 teaspoons Emerilís Original Essence
  • Four double-cut pork chops, about 2 inches thick, 6 to 18 ounces each
  • 2 tablespoons olive oil
  • 6 tablespoons Creole mustard, or other spicy, whole-grain mustard
  • Poblano Chocolate Mole


  • Combine 1/4 cup of the bread crumbs, the pistachio nuts, pine nuts, and pumpkin seeds in the bowl of a food processor or blender. Process on high speed until the mixture is the consistency of fine bread crumbs, about 1 minute. Transfer to a mixing bowl and add 1/4 cup plus 2 tablespoons bread crumbs, and 2 tablespoons Essence.
  • Pat the pork chops dry with paper towels. Season both sides with 1 teaspoon Essence.
  • Preheat the oven to 375?F.
  • Heat 1 tablespoon of the oil in each of two heavy, large skillets over medium-high heat. Add the pork chops and cook for 2 minutes on each side. Transfer the chops to a baking sheet lined with aluminum foil. Cool for 5 minutes.
  • Rub each chop with 1 1/2 tablespoons of the mustard, and coat each with 1/4 cup of the bread crumb mixture, pressing to make the crumbs stick to the meat.
  • Put the chops on a baking sheet and roast for 30 minutes. Remove from the oven and serve hot with the mole.