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1
Make Essence: Combine the papkria, salt, garlic powder, pepper, cayenne, thyme and onion powder.
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2
Set aside.
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3
Heat oven 475.
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4
Place the pepper and unpeeled onion directly on the rack.
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5
Roast 15-20 minutes or until charred all over.
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6
Remove.
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7
Enclose in a plastic bag.
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8
Let stand 10 minutes.
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9
Peel both.
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10
Seed and chop.
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11
Reduce oven to 375.
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12
Heat oil in a saucepan.
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13
Add pepper, onion, shallots and garlic.
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14
Saute 3 minutes.
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15
Season with a pinch of Essence.
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16
Add stock.
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17
Bring to a boil.
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18
Cook over high for 5 minutes.
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19
Whisk in the chocolate and cream.
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20
Reduce.
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21
Simmer 2 minutes.
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22
Remove from heat.
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23
Check seasoning, if needed add a touch more of Essence.
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24
Puree.
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25
Return to saucepan.
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26
Cover.
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27
Set aside.
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28
Process the pepitos, pistachios, pine nuts and breadcrumbs until fine.
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29
Season with Essence.
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30
Place in a shallow bowl.
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31
Place chocolate in another bowl.
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32
Heat oil in a skillet until very hot.
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33
Add pork.
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34
Sear 1 minute each side.
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35
Let cool.
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36
Dredge each in chocolate then nut crumbs to coat.
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37
Place on a sprayed rack over a baking sheet.
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38
Bake 15-20 minutes or until golden and just cooked through.
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39
Re-heat sauce.
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40
Place on plates.
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41
Top with a chop.
