FALL: Porchetta Chops with Potato Chestnut Dressing
As you can see in the picture, this dish recently went out in a delivery for Bonicelli Fresh Meal Delivery. I thought I’d share the recipe with you.
Porchetta was our family’s usual Holiday roast when I was growing up. Carmen Berarducci, family friend and butcher at the Chisholm Piggly Wiggly, put together a beautifully seasoned rolled pork shoulder (porchetta). In this recipe I’m using a similar combination of herbs that Carmen used and making it a one pan dish with the combination of potatoes and chestnuts. Serve this with a simple green salad or roasted vegetables and your favorite red wine.
I usually double or triple the herb mixture and keep it on hand. It goes really well with chicken too and it’s really the most complicated part of the dish – so it makes sense to do the work once. Plus it’s always good to have seasoning combinations handy for those meals that you need to put together quickly.
I don’t wait for chestnuts to start to show up in the stores. You can find chestnuts (cooked and pealed) in jars or in vacuum packs at most specialty food stores. If you do buy cooked chestnuts skip steps 4 and 5 and go to step 7 where you simmer the chestnuts with a bay leaf.
½ pound chestnuts (in the shell - about one cup once shelled)
1 bay leaf
1 pound Yukon Gold potatoes
2-3 Tbsp. olive oil
1 Tbsp red wine vinegar
freshly ground black pepper
1 Tbsp. honey
Combine spices to make porchetta seasoning mix.
Rub about 1 teaspoon of the porchetta seasoning into each pork chop. Chill for several hours or overnight.
Heat oven to 425 degrees.
Make a large x in each chestnut with a sharp pairing knife, cut through the shell. Place in a large bowl and cover with water. Soak for 10 minutes.
Spread chestnuts on a baking sheet and roast, stirring occasionally for 15 to 25 minutes, until skins have pulled back and nuts are tender, 15 to 25 minutes.
Reset oven to 325 degrees.
When chestnuts are cool enough to handle, peel and place in medium saucepan with bay leaf and enough water to cover by 2 inches. Salt water and bring to boil for 5 minutes. Drain.
In a large saucepan cover potatoes with salted cold water by 3 inches and simmer uncovered until just tender (about 20 minutes). Drop into ice bath and pull off the skins. Drain in colander and cut into 1½ inch cubes when cool enough to handle.
Heat 1 Tablespoon of olive oil in ovenproof skillet over medium high heat. Add chestnuts and potatoes. Cook stirring occasionally for about 5 minutes, until golden. Season with salt and pepper and sprinkle with vinegar. Transfer to a bowl. Wipe the skillet clean.
Heat 1 Tablespoon of olive oil in the same skillet over medium heat until hot but not smoking. Add 2 pork chops and cook, turning pork chops once, until meat is browned on both sides - about 4 minutes per side. Turn off heat.
Drizzle chops with honey and surround with potatoes and chestnuts. Transfer skillet to oven and bake until chops are cooked through reach an internal temperature of 145 degrees, 5 to 7 minutes. Serve w/ a green salad or your favorite vegetables.