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Glazed Pork Chops
with brown butter gnocchi / apple spinach salad

Active: 50 minTotal: 50 min
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We love this fall-inspired meal for the first week of October. Even though there are a few components to work with, you'll be rewarded with a guest-worthy meal that's packed with flavors and textures.
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

Servings:
4
Metric
Maple Balsamic Vinaigrette:
  • Vinegar, balsamic - 2 1/2 Tbsp
  • Maple syrup - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 5 Tbsp
Glazed Pork Chops:
  • Pork chops, bone-in or out - 4
  • Oil, cooking - 1 Tbsp
  • Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
  • Foil - for cooking
Brown Butter Gnocchi:
  • Shallots - 2 cloves, diced
  • Sage - 4 leaves, thinly sliced
  • Gnocchi, uncooked - 12 oz
  • Butter - 3 Tbsp
  • Lemon zest - 1/2 tsp
Spinach Salad with Apples:
  • Apples - 1, sliced
  • Baby spinach - 5 oz
  • Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)
  2. Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Pork - Tenderize pork and season with some salt and pepper. (Can be done 1 day ahead)
  4. Apples - Slice apples.

Make

  1. Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.
  2. 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.
  3. Heat a large skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on both sides.
  4. 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.
  5. 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).
  6. To heated skillet add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.
  7. Add gnocchi and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.
  8. Slice pork and serve with gnocchi. Toss salad to serve on the side.
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Reviews

This meal has 41 reviews

We loved this meal! I used Cauliflower Gnocchi from Trader Joe’s instead of regular pasta. I cooked them by defrosting in the microwave, patting dry, then frying in the cast iron. After they were crispy I tossed it in the sage butter. So yummy!

By: Stephanie
Posted: Dec 10, 2018
Diet: Original

This smelled amazing when cooking, but then ended up being pretty tasteless and dry. I also over-zested a bit, so the lemon came through as the primary flavor in some bites. The salad was yummy, but pretty plain. I would add Gorgonzola and sliced almonds to the salad.

By: Caroline
Posted: Nov 05, 2018
Diet: Vegetarian

Loved the pork and gnocchi. The salad could have used something more.

By: Elisabeth
Posted: Nov 03, 2018
Diet: Original

I marinated the pork in the vinaigrette for a while then grilled. Family was happy.

By: Emily
Posted: Nov 02, 2018
Diet: Original

Very tasty! Love the brown butter. Also, this was super easy to make.

By: Meryl
Posted: Oct 29, 2018
Diet: Vegetarian

Very good. But next time I will cut the butter in half.

By: Kate
Posted: Oct 26, 2018
Diet: Original