How to make it

  • Heat oven to 325°.
  • Cover potatoes with salted cold water by 2 inches in a large saucepan and simmer uncovered until just tender, about 20 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, cover chestnuts and bay leaf with salted cold water by 2 inches and simmer until tender, about 5 minutes. Drain in a colander and cool slightly.
  • When potatoes are just cool enough to handle, peel and cut into 1½-inch pieces.
  • Heat 1 tablespoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chestnuts and potatoes. Cook, stirring occasionally, until golden, about 5 minutes. Stir in vinegar and season to taste with salt and pepper. Transfer chestnuts and potatoes to a bowl. Wipe skillet dry.
  • Pound peppercorns with a pestle until roughly cracked. Sprinkle cracked pepper over pork chops and season with salt.
  • Heat 1 tablespoon oil in skillet over medium heat until hot but not smoking. Add 2 pork chops, and half of the sage, rosemary and cloves. Cook, turning pork chops once, until meat is browned on both sides, about 8 minutes total. Transfer chops to a plate and repeat with remaining ingredients, adding more oil, if necessary; return chops to pan. Drizzle honey over chops, and scatter chestnuts and potatoes around pan. Transfer skillet to oven and bake until chops are cooked through, 5 to 7 minutes. Serve warm.

Reviews & Comments 3

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  • inatalie 5 years ago
    I just made this dish again as it is one of my favorites. This time I went wild with more honey and added some fresh nutmeg.
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  • inatalie 6 years ago
    The chestnuts were incredible and worth the trouble of peeling and toasting. I was truly amazed at how well the ingredients complemented each other.
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  • ladychablis 6 years ago
    I can't wait to try this. seems diferent than the usual thing.
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