Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
1/2 c Roasted poblanos, peeled,
Seeded, and chopped
1/2 c Roasted onions, peeled and
Chopped
2 tb Minced shallots
1 tb Minced garlic
Essence
3 c Chicken stock
1/4 c Melted semi-sweet chocolate
3 tb Heavy cream

In a sauce pan, heat the olive oil. When the oil is hot, saute the
poblanos, onions, shallots, and garlic, for 2-3 minutes. Season with
Essence. Stir in the stock, bring to a boil and cook over high heat
for 15 minutes. Whisk in the chocolate and cream, continue simmering
for 2 minutes. Remove from the heat and puree in a blender. Return
sauce to the heat and season with salt and pepper.

To plate: spoon the sauce on the bottom of the plate. Place the
julienned sweet potato in the center of the sauce. Lay the chops
against the potatoes with their bones crossing. Garnish with green
onions, red and yellow peppers.

Yield: 2 cups

ESSENCE OF EMERIL SHOW#EE2304

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