pork chops with black pepper
braciole di maiale al pepe nero
TOTAL TIME: 60 minutes
MAKES: 4 servings
Ingredients
- 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
Instructions
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.
keywords:
main course, autumn, fall, nuts, yukon gold potatoes, chestnuts, whole black peppercorns, pork chops, sage leaves, rosemary, cloves, honey
Comments [4] | Add your comment
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I've made this several times with the chestnuts. LOVE it. The honey really brings this dish together. I've gotten chestnuts from the Asian market before and nearby grocer imports some from Italy. The Italian ones are very expensive. This year I discovered a neighbor has a chestnut tree and I got about 1.5 pounds to cook with or roast. Getting ready to make this tonight.Posted: September 19, 2010 13:03 by Natallini
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I agree w/all the other comments. No chestnuts available. Still great--my husband loved this!Posted: January 04, 2010 18:07 by gpalumbo
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I make it without the chestnuts as they aren't available. It was so well received by company the first time I made it that they requested I make it for them a second time. I did and they still raved about it. It's simple and tasty. Great combination.Posted: January 11, 2009 12:23 by barblaff
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Tis recie is so good! I even make it without he chestnuts and it's still yummy!Posted: December 09, 2008 19:03 by glongino
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