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Recipe Pork Chops With Black Pepper


Pork Chops With Black Pepper

Recipe yeld 4 servings

Ingredients

4 Pork Chops
200 G Blanched Peeled Chestnuts
200 G Potatoes
2 Teaspoons Honey
Sage
Rosemary
Laurel
4 Cloves
1 Tablespoon Wine Vinegar
Rooms
5 Tablespoons Extra-virgin Olive Oil
Black Peppercorns

Amount Per Serving Calories: 533


Method

Boil the chestnuts in water already boiling, salted, flavored with bay leaf 1.
Drain them when they are soft but still whole.
Boil potatoes in their skins, putting it in cold water first, drain it a little al dente (to be sure the cooking, prick the potato with a fork that will go in with some resistance), then peel and dice.
Pounded in a mortar, a tablespoon of peppercorns, not break them too.
Sprinkle pork chops with crushed pepper, a pinch of salt, a few leaves of sage, rosemary, cloves, then brown them over high heat in a large pan with hot oil.
When they are colored on both sides, dissolve the honey into the cooking liquid, stir, turn off and keep warm.
Separately, you add flavor in the remaining oil, chestnuts and potato pieces, seasoned with salt all, a grinding of pepper and vinegar, then combined into a single pot of pork chops and a side dish.
Serve immediately hot.
In addition to the potatoes go well with chestnuts carrots or cauliflower, lightly boiled vegetables that go first.

Find recipes for Main Dishes based on Pork


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