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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 34 reviews

The gnocchi and salad were delicious and easy. I thought the pork chop was a little bland.

By: Krista
Posted: Nov 12, 2019
Diet: Original

Made Paleo with salad but added gnocchi for the other eaters. Whole family ate a part of this & all liked it. Came together really easy to have a meat, salad & gnocchi.

By: Jessie
Posted: Nov 07, 2019
Diet: Original

Delicious and loved by the whole family. Added pecans to the salad.

By: Lauren
Posted: Nov 03, 2019
Diet: Original

Used kale instead of spinach being what i had at home. Even if i doubled the sage i felt the dressing took over the sage butter taste. Next time i would clean the pan before adding butter and sage.

By: Cecilia
Posted: Oct 30, 2019
Diet: Original

This turned out really bland for us, but it may have been due to using vegan butter and the different way in which it responded to the browning compared to regular butter. We ended up adding some lemon and smoked paprika to jazz it up. The bean was also a bit odd in the dish. Not a favorite here.

By: Angela
Posted: Oct 28, 2019
Diet: Vegetarian

One of my favorites so far. Would be great for entertaining. Made with steamed Brussels sprouts just because I didn’t want the vinaigrette on all 3 items. Added Parmesan to gnocchi

By: Sabrina
Posted: Oct 28, 2019
Diet: Original