Quick & Easy Mustard Pork Chops with Gnocchi
Wednesday, January 28, 2015
Carrie in Dinner, Pork

Mustard Pork Chops

You guys! These are so easy, so quick and so delicious! They are going to be a definite staple in my weeknight cooking rotation. We just had them last night, and I had to share the recipe with you all, I felt it was too selfish not to. It literally took 15 minutes to make.

I felt I was so put together last night, came home from work, worked out, fed Baby KMW, was making dinner with some wine in hand and was ready to pat myself in the back when I realized I absolutely forgot to put a vegetable on the table...FAIL! I gave myself the excuse that I was supposed to travel to Boston this week for work (which didn't happen because of the snowstorm Juno), and I know Mr. KMW is not eating fresh veggies when I'm out of town. I'm pretty sure his thought is, who needs fresh veggies when you can eat Spam? Then I thought maybe I should pat myself on the back, I was supposed to travel for work, grocery shopped accordingly and we were not eating Spam for dinner!

Anyway, I made very few changes to the recipe, but did take a couple of short cuts. Also, next time I'm making this with bone in pork chops. So the cooking time will be a little longer, but the juiciness of bone in...totally worth it.

Below is the recipe, that is very slightly adapted from Nigella Lawson's.

1 package of gnocchi
olive oil
2 pork chops (cooking directions below or for boneless, bone in will be juicier, but take a little longer to cook)
1/2 cup dry cider
1-1/2 tablespoons grainy dijon mustard
1/3 cup heavy cream

Heat olive oil over medium high heat in heavy stove top pan (use cast iron if you have one).

Meanwhile boil pasta, and cook gnocchi according to package directions.

Season pork chops with salt and pepper and place in heated stove top pan. Cook for 5 minutes on each side, or until heated to just below 145 degrees (it will continue to cook once you remove from pan). Remove from pan and set aside on plate.

Pour cider into stove top pan, and scrape up brown bits. Let simmer and reduce for a couple of minutes, whisk in mustard and heavy cream. Let sauce cook over low to medium low, while continuing to stir for about 5 minutes. Stir in cooked gnocchi so it is well coated in the saucy goodness.

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