Pork chops with black pepper
Instructions
Boil the chestnuts in boiling, salted water, flavoured by 1 bay leaf.
Drain when they are soft but still whole.
Boil the potatoes in their skins, putting it in water initially cold, drain a little al dente (to be certain of the cooking, thorns the potato with a fork to break with a certain resistance), then pelatela and cut it into chunks.
Pounded in a mortar a spoonful of peppercorns, without up excessively.
Sprinkle Pork Chops with crushed pepper, a pinch of salt, a few Sage leaves, sprigs of Rosemary, clove, then let them sear over high heat in a large frying pan with the hot oil.
When will be colorful on both sides, softened in cooking honey, stir, switch off and keep warm.
Separately, then add remaining oil in chestnuts and potatoes; seasoned with salt, set a ground pepper and vinegar, then combined in one Pan pork chops and the outline.
Serve hot immediately.
In addition to the potatoes go well with chestnuts, carrots or cauliflower, vegetables that go before slightly boil.
Ingredients and dosing for 4 persons
- 4 pork chops
- 200 g of blanched peeled chestnuts
- 200 g of potato
- 2 teaspoons of honey
- Sage
- Rosemary
- Laurel
- 4 cloves
- 1 tablespoon of wine vinegar
- Salt
- 5 tablespoons of olive oil extra virgin
- Black pepper in grains