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Glazed Pork Chops
with brown butter gnocchi / apple spinach salad

Active: 50 minTotal: 50 min

Our community loved this fall-inspired meal so much when we featured it last October, that we wanted to bring it back. There are a few components to work with here, but 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."


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, fresh - 4 leaves, thinly sliced
  • Gnocchi, uncooked - 12 oz
  • Butter - 3 Tbsp
  • Lemon zest - 1/2 tsp
Spinach Salad with Apples:
  • Apples - 1, sliced
  • Maple Balsamic Vinaigrette (ingredients listed separately) - ~1/4 cup
  • Baby spinach - 5 oz

Nutrition Facts

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


  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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This meal has 25 reviews

5 stars for that sauce and the seasonality. Added walnuts and goat cheese to the salad.

By: Jessica
Posted: Oct 21, 2019
Diet: Original

Loved this salad and the gnocchi. The glaze was flavorful, though I had to use hamburger since my chops went bad. It would be better on pork. I also cooked tofu in the glaze and it made a nice vegetarian addition. Will save this one!

By: Tina
Posted: Oct 21, 2019
Diet: Original

Used Costco gnocchi package. It added cheese which made the dish a bit too rich otherwise it was great. Flavors were great for it but the pork didn’t absorb the flavor as much. It was salty and I didn’t get any sweetness from the vinaigrette

By: Twyla
Posted: Oct 21, 2019
Diet: Original

This was so tasty. We almost skipped it cause we were having trouble finding pork this week. But it’s so goooood

By: Victoria
Posted: Oct 21, 2019
Diet: Gluten-free

We loved this. Especially the gnocci. We did add some moon grapes, celery, and crushed peanuts (walnuts or pine nuts would be better) to the salad. This was an excellent combo.

By: Nathan
Posted: Oct 20, 2019
Diet: Original

Made baked potatoes and poured some of the glaze over them. We liked that a lot.

By: Nancy
Posted: Oct 20, 2019
Diet: Original