Applewood Smoked Chops with Sauteed Brussels Sprouts + Chestnuts

Applewood Smoked Chops with Sauteed Brussel Sprouts & Chestnuts.

Preheat oven to 400 degrees

2 applewood smoked pork chops on the bone {you can also use uncured pork chops and saute with applewood bacon instead of oil}
1 Tablespoon olive oil
2 handfuls of fresh brussel sprout bulbs, washed, trimmed of ends and cut in half. The smaller the better, here.
4 roasted chestnuts {you most likely won't have chestnuts laying around, so you might substitute with canned or a tablespoon of puree mixed with broth for flavor}.
2 Tablespoons cider vinegar
sprig of fresh sage
1/4 cup
Cranberry Conserve
Salt & Pepper to season

In 1 quart of salted boiling water, blanch the brussel spouts just until cooked al dente when pierced with a sharp knife.
In a medium saucepan, heat the oil over medium high heat. Sear the chops until caramelized on front and sides. Turn over.
Add the brussel sprouts, chestnuts, cider vinegar and sage. Cook in the oven uncovered just until the sprouts are tender and the chops are done {about five-seven minutes}.
Serve with a dollop of
Cranberry Conserve.

Buon appetito! copyright 2011 Alisa Barry

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