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Lori's Chocolate and Nut Crusted Pork

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“This is GREAT. It uses Emeril's Essence seasoning, but instead of wasting money on pre-made spice mixes I always make them myself. Most of us usually have all the ingredients on hand anyway! The mix is at the beginning. It makes about 1/2 cup. It will keep for about 16 monnths.”
1hr 40mins

Ingredients Nutrition


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

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