Glazed Pork Chops
with brown butter gnocchi / apple spinach salad
Smarts: Be sure to let the butter for the sauce heat until it turns a light golden brown. It gives the butter a rich, nutty flavor and earns it the title of "brown butter."
Ingredients
- Vinegar, balsamic - 2 1/2 Tbsp
- Maple syrup - 2 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 5 Tbsp
- Pork chops, bone-in or out - 4
- Oil, cooking - 1 Tbsp
- Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
- Foil - for cooking
- Shallots - 2 cloves, diced
- Sage, fresh - 4 leaves, thinly sliced
- Gnocchi, uncooked - 12 oz
- Butter - 3 Tbsp
- Lemon zest - 1/2 tsp
- Apples - 1, sliced
- Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
- Baby spinach - 5 oz
Nutrition Facts
Prep
- Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)
- Pork - Tenderize pork and season with some salt and pepper. (Can be done 1 day ahead)
- Apples - Slice apples.
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Make
- Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.
- Put vinaigrette (portion for salad) in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.
- Heat a large skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on both sides.
- Pour vinaigrette (portion for pork) over pork and cover with foil. Lower heat and cook until pork reaches 145F / 63C, 2 to 3 minutes for thin pork chops or 5 to 6 minutes for thicker cuts.
- Move pork to a cutting board and let rest, covered, for 5 minutes. Return skillet to low-medium heat (leave any remaining vinaigrette in the pan).
- To heated skillet add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.
- Add gnocchi and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.
- Slice pork and serve with gnocchi. Toss salad to serve on the side.
Nutrition Facts
Reviews
Ratings
Most Helpful
Had guests over because I accidentally prepped the glaze twice. They loved the salad and parsnips. I didn't sear the pork chops enough because they were dry to me. There was a lot of glaze left in the skillet after the meat was cooked (which seemed to take much longer than posted), and I think the butter was overwhelmed by the glaze left over in the skillet. First time I bought parsnips though, and they were a success.
1 Helpful48 reviews
Cooked the pork chops a little too long. Otherwise a decent meal. But didn’t think it was anything special…
0 HelpfulThe gnocchi was so simple and tasted amazing. We brined and grilled our pork chops but they were tasty too
0 HelpfulWe used really thick pork chops so it did take longer to cook. The meat thermometer is my friend so I didn’t overcook. The gnocchi was kind of bland but I wonder if I had used fresh sage it would have been a 5 star meal. Hate when I miss an ingredient. I used ground sage but think it was old.
0 HelpfulGood flavor. Both of us liked the gnocchi. Needed a little more flavor on the chops - maybe add more marinade and let it reduce in the pan.
0 HelpfulEveryone enjoyed this but it wasn't super filling. Ate the whole 4 portions between 3 of us. Added extra beans to the gnocchi and feta to the salad.
0 HelpfulLoved everything about this meal! Prepping over the weekend definitely made it cooking day much easier. Unfortunately, I learned that my husband is not a fan of the smell of vinegar .... he ate the pork chops but nothing else. I ate everything and loved it!
0 Helpful