• 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

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.