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.