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Grilled Pork Chops with Butter and Rosemary-Braised Chestnuts

Ingredients

  • 2-4 bone in pasture-raised pork chops from A Way of Life Farm
  • Heidi's pepper blend to taste
  • Sea Love Sea Salt to taste
  • 1-2 cups roasted and shelled NC chestnuts
  • 1/2 cup local butter
  • 4-5 sprigs fresh local rosemary or 2 Tbsp, dried rosemary leaves

Instructions

Grilled Pork Chops

  1. Take pork chops out of the refrigerator and bring to room temp.

  2. Take the chops out of the package and pat dry.

  3. Season to taste with sea salt and pepper blend

  4. Place on a hot grill pan and grill for 4 minutes per side. You can do the same under a preheated broiler.

  5. While the chops are cooking, make the butter and rosemary braised chestnuts

For the Chestnuts:

  1. Melt half of the butter in a saute pan or skillet large enough to hold the chestnuts.

  2. Add the fresh rosemary leaves and a pinch or two of sea salt

  3. Add the roasted chestnuts and toss in the melted butter and rosemary

  4. Add remaining butter. Once melted it is ready to serve.

To Finish:

  1. Place each of the grilled pork chops on a dinner plate. top each with a bit of the chestnut and rosemary braise and serve garnished iwth a sprig of fresh rosemary.