RISE & SHINE KAUT43 OKC
Chestnuts are plentiful in most supermarkets this time of year, but what to do with them? If you're looking for an easy holiday dinner and want to incorporate seasonal bounty, here is a recipe for you!
Wishing ALL of you, whatever it is you are celebrating this season, a very Happy and Joyful time with family and friends! Thank-you for making Rise and Shine a part of your morning routine and for making Tuesday mornings and the In The Kitchen With Scotty segement part of your week.
Be Merry, and Happy Cooking! -Chef Scotty
4 thick cut, boneless, pork loin chops
2 medium sized cooking apples (I used Honey-Crisp) or a pound of “Lady Apples”, diced
2 Bosc pears diced
1 pound Chestnuts, roasted and shelled
2 shallots, cut into thin rings
2-3 tablespoons butter
flour for dredging
3 cups Beef or Chicken Stock
5 sprigs, fresh thyme
1 bay leaf
- Roast your chestnuts! Carefully make a slit through the rounded end of the hard shell of each nut. Place in salted water and bring to a simmer. Right at the simmering point remove the chestnuts to an oven proof pan, and roast at 425 degrees for 15 minutes. Remove and cover with a towel to steam and cool. Peel away the shell and you’re left with the nut. Set aside.
- Begin melting the butter in an oven proof skillet or cast iron pan. Sprinkle both sides of the boneless loin chops with Cook’s Line seasoning or salt and pepper. Dredge each pork loin chop in the flour, knocking off the excess, and brown in the melted butter on both sides.
- Remove the chops, add more butter if needed, and begin to lightly sauté the shallots. Add the diced apples and pears, Cornbread Dressing seasoning, the fresh thyme leaves from the sprigs, bay leaf, and cook lightly. Add the beef stock and bring to a simmer.
- Snuggle in the browned loin chops, and add enough stock to almost cover the top of the chops. Sprinkle in the roasted chestnuts, a little more Cook’s Line Seasoning to taste, and place the entire pan into the oven covered tightly in foil, 350 degrees for 35-40 minutes until the sauce is bubbly, meat is tender (depending how thick your chops are) and your kitchen smells wonderful!
- Remove from the oven, taste and adjust for seasoning. Serve with mashed potatoes or as is! Enjoy!