Pork Chops and Gnocchi with Mustard Sauce
One pork chop per person
1/4 pound gnocchi per person
Whole grain mustard
Green beans (I used frozen haricots verts available at Trader Joe's and Aldi)
Splash of cider vinegar
S & P
Heat a pasta pot of water to a boil. Season the pork chops with salt and pepper. Heat a cast iron pan over high heat and add 1-2 tablespoons of olive oil. Sear the pork chops for 3-5 minutes per side. Place on a platter in warm oven. Repeat with all of the pork chops. Salt the pasta water and drop your gnocchi. Deglaze the pork chop pan with a bit of chicken stock and a splash of cider vinegar, scraping up all of the yummy bits. Squirt in a healthy amount of whole grain mustard, about 1 tablepoons per pork chop. Add a splash or more of heavy cream and stir to combine. Adjust seasonings. Pull your gnochi from the pasta pot when they float and toss them in the mustard sauce. Add the haricots verts to the pasta water. Cook for 1-2 minutes. Toss green beans and gnocchi in the mustard sauce. Spoon some of the sauce over the pork chops and serve.