Italian

Porchetta-Seasoned Pork Chops with Chestnut and Potato Dressing

Name: Porchetta-Seasoned Pork Chops with Chestnut and Potato Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 3 h 55 min
Yield: 4 servings
Ingredients: 2 teaspoons fennel seeds; 2 teaspoons celery flakes; 2 teaspoons dried oregano; 2 teaspoons black pepper; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 teaspoons parsley flakes; 2 teaspoons rosemary; 2 teaspoons dried sage; 2 teaspoons Kosher salt; 2 teaspoons dried basil; 4 bone-in pork chops (1 1/4 " thick); 1 pound yellow potatoes; 2 tablespoons extra-virgin olive oil; 1 8 ounce jar roasted shelled chestnuts (draing, or vacuum packed); Kosher salt and freshly ground black pepper; 2 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; freshly ground black pepper; 2 tablespoons honey

I love the seasoning in this rustic dish and the combination of chestnuts and potatoes is devine.

By Chef Laura Bonicelli

fennelsage

Prep Time

20 min

Cook Time

35 min

Total Time

3 hr 55 min

Servings

4 servings

Ingredients

2 teaspoonsfennel seeds
2 teaspoonscelery flakes
2 teaspoonsdried oregano
2 teaspoonsblack pepper
1 teaspoononion powder
1 teaspoongarlic powder
2 teaspoonsparsley flakes
2 teaspoonsrosemary
2 teaspoonsdried sage
2 teaspoonsKosher salt
2 teaspoonsdried basil
4 bone-in pork chops (1 1/4 " thick)
1 poundyellow potatoes
2 tablespoonsextra-virgin olive oil
1 8 ounce jarroasted shelled chestnuts (draing, or vacuum packed)
Kosher salt and freshly ground black pepper
2 tablespoonsred wine vinegar
2 tablespoonsextra-virgin olive oil
freshly ground black pepper
2 tablespoonshoney

Instructions

1
Combine spices to make porchetta-seasoning mix. (There will be extra - store in an airtight container.)
2
Dry pork chops. Rub 1 teaspoon of the porchetta seasoning into both sides of each chop. Put chops on a plate and cover loosely with foil. Chill for several hours or overnight.
3
One hour before serving: In a large pan, cover potatoes with salted cold water by 3 inches and simmer uncovered until just tender (about 20 minutes). Drop into an ice bath and pull off the skins. Drain in a colander and cut into 1-1/2 inch cubes when cool enough to handle.
4
Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Add chestnuts and potatoes. Cook, occasionally stirring for about 6 to 8 minutes, until potatoes are golden. Season with salt and pepper and sprinkle with vinegar. Transfer to a bowl. Wipe the skillet clean. Preheat oven to 400º F.
5
Heat 2 tablespoon of olive oil in the same skillet over medium heat until hot, but not smoking. Add the pork chops and cook, turning pork chops once, until meat is browned on both sides - about 4 minutes per side. Turn off heat.
6
Grind pepper on chops and drizzle with honey. Surround with potatoes and chestnuts. Transfer skillet to oven and bake until chops are cooked through and reach an internal temperature of 145º F, 5 to 7 minutes.
7
7, Let the chops sit for 10 minutes before serving.

Chef's Notes

NOTES : I use a large cast iron skillet and serve the dish right out of the pan.

Nutrition (per serving)

545

Calories

38g

Protein

31g

Carbs

30g

Fat

Fiber

1267mg

Sodium