Chop with Chestnuts

Score the chestnuts crosswise and steep in boiling hot water for 5 min. Quench, then remove the peel and skin. Peel shallots and sauté in butter until translucent. Extinguish with port wine, season with salt and pepper and simmer gently in a closed saucepan over a low gas flame. After 10 minutes add the chestnuts. In the meantime, roast the chops in hot clarified butter and season. Season the vegetables and spread evenly over the chops. Addition: boiled potatoes

Tip: Instead of clarified butter, you can also use butter in most cases.

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