Black Pepper Pork Chops

Preparation:

Preparation: Boil the chestnuts in already boiling salted water flavored with 1 bay leaf. Drain them when they are soft but still whole. Boil the potato in its skin, putting it in initially cold water, drain it slightly al dente (to be sure of cooking, prick the potato with a fork which will have to penetrate with a certain resistance), then peel it and cut it into chunks. Pound a spoonful of peppercorns in a mortar, without crushing them excessively. Sprinkle the pork chops with crushed pepper, a pinch of salt, a few sage leaves, rosemary sprigs and cloves, then brown them over high heat in a large frying pan with hot oil. When they are well colored on both sides, dilute the honey in the cooking juices, mix, turn off the heat and keep warm. Separately, let the chestnuts and potato pieces flavor in the remaining oil; season the whole with salt, a grind of pepper and the vinegar, then combine the pork chops and the side dish in a single pan. Serve immediately piping hot. In addition to potatoes, carrots or cauliflower go well with chestnuts, vegetables that must first be lightly boiled.