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1
Preheat the grill.
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2
Preheat the oven to 450 degrees F.
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3
For the crust: In a food processor combine all the ingredients until the crust is mealy and fully incorporated.
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4
Turn the crust into a mixing bowl.
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5
For the chops: Season each chop with 2 tablespoons of olive oil and Essence.
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6
Place on the grill.
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7
Grill on each side for 2 minutes.
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8
The chops are being grilled for searing and marking only, not to cook them.
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9
Allow the chops to cool completely.
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10
Rub each chop with the melted chocolate and cover with the nut crust, covering the entire chop completely.
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11
In a saute pan, heat the remaining olive oil.
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12
When the pan is smoking hot, add the chops.
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13
Sear on one side for 3 minutes.
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14
Turn the chops over and place in the oven.
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15
Cook for 10 to 12 minutes for medium.
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16
In a deep fryer, cook julienned sweet potatoes until crispy and golden, about 1 minute.
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17
Set aside for garnish.
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18
In a sauce pan, heat the olive oil.
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19
When the oil is hot, saute the poblanos, onions, shallots, and garlic, for 2 to 3 minutes.
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20
Season with Essence.
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21
Stir in the stock, bring to a boil and cook over high heat for 15 minutes.
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22
Whisk in the chocolate and cream, continue simmering for 2 minutes.
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23
Remove from the heat and puree in a blender.
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24
Return sauce to the heat and season with salt and pepper.
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25
To plate: Spoon the sauce on the bottom of the plate.
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26
Place the julienned sweet potato in the center of the sauce.
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27
Lay the chops against the potatoes with their bones crossing.
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28
Garnish with green onions, red and yellow peppers.
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29
Combine all ingredients thoroughly and store in an airtight jar or container.
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30
Yields: about 2/3 cup
