Griddle Pork Chops, Roasted Chestnuts, with som Black-Eyed Pea Salad and toast strips.
WHAT’S FOR DINNER?
Porkchop
Cook the bone-in porkchop on the griddle or in a cast iron skillet.
Chestnuts
Select only hard-shelled firm chestnuts, if they squish or easily dent, there could be a worm, or rotting inside.
Cut a score all across the top of the shell, check to make certain the shell is cut through. (Avoid cutting the meat of the nut.)
Soak the cut chestnuts in filtered water for two hours.
After soaking pre-heat oven to 350º F.
Dry off the chestnuts on a cloth towel.
Arrange the chestnuts on a cookie sheet cut side up and none on top of each other.
Put the chestnuts in the bottom 1/3 of the oven and roast for 20 minutes.
After 20 minutes, put a few ice cubes on the tray to add humidity while roasting, and increase the temperature to 425º F and roast for an additional 10 to 15 minutes or until the chestnuts are tender and the shells have opened up.
Wrap the chestnuts in a damp kitchen towel, and let them rest for 10 minutes – press down gently to help loosen the shells.
It is best to shell the chestnuts after this procedure while the shells are still moist, warm, and flexible.
The chestnuts are also best enjoyed while warm.
