Recipe

Pork Chops With Chestnuts Recipe

Add Step-by-Step Photos	Inatalie / All my dishes 3 months, 3 weeks ago Flavors are bursting in this dish with herbs and chestnuts complementing the pork. The ingredient that brings it altogether is the honey- FABULOUS! Prep:20m Cook:25m Servings:4	Inatalie
	pork chestnuts honey sage clove

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Ingredients

Got this recipe in La Cucina Italia and it is wonderful. The honey really brings all the flavors together.

http://lacucinaitalianamagazine.com/recipe/pork_chops_with_black_pepper

1 pound medium Yukon gold potatoes

Salt

1 cup roasted, shelled and skinned chestnuts (½ pound in shell or about 1 (7½-ounce) jar peeled whole)

1 bay leaf

2-3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Freshly ground black pepper

1 tablespoon whole black peppercorns

4 (1¼-inch-thick) bone-in pork chops (about 3½ pounds total)

6 fresh sage leaves

3 sprigs fresh rosemary, cut in half

4 whole cloves

1 tablespoon honey ( you may want to add one more TBS of honey)

Directions

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.

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Comments

ladychablis 3 months ago said:
I can't wait to try this. seems diferent than the usual thing.

inatalie 3 months ago said:
The chestnuts were incredible and worth the trouble of peeling and toasting. I was truly amazed at how well the ingredients complemented each other.

inatalie 1 month ago said:
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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