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1
Preheat the oven to 450 degrees.
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2
With a sharp paring or razor-tipped knife, cut around each chestnut through the shell in a ring about a third of the way down from the root end.
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3
Spread the chestnuts in a pan and bake in the preheated oven for about 10 minutes.
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4
The chestnuts should be cooked and the shell loose enough to peel away easily.
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5
Put the peeled chestnuts in a two-quart pot with the apple, figs, apricots, prunes, chili pepper and chicken stock.
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6
Bring the liquid to a boil.
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7
Cover, lower the heat and cook for about 30 minutes.
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8
All the liquid should be absorbed and the fruit soft but still in large pieces.
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9
Keep warm.
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10
Heat grill or broiler.
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11
Combine the ground pepper and juniper in a small bowl.
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12
Put the olive oil on a plate.
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13
Turn each chop in the oiled plate, then sprinkle an eighth of a teaspoon pepper mixture on each side.
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14
Place them on the hot grill or under the broiler.
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15
Cook one minute per side for rare.
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16
Bring the juice stock to a boil and stir in the dissolved arrowroot.
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17
Cook a moment until the sauce thickens.
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18
Season it with freshly ground black pepper.
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19
Serve two chops per person with some of the sauce and the dried fruits on the side.
