- 2 1/2-pound bone-in pork chops
- Sea salt
- Freshly cracked black pepper
- 1 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 12 ounces fresh mini gnocchi
- 2/3 cup dry Breton or Norman cidre buché
- 1/4 cup cream
Take the pork out of the fridge 15 minutes before you want to use it. Cut off the fatty rind if there is one. Season the chops all over with salt, pepper, and thyme, pressing the seasoning gently into the meat so it sticks.
Preheat a wide skillet or sauté pan with the olive oil over medium heat. Bring a pot of salted water to boil for the gnocchi. Add the pork to the hot skillet and cook 5 minutes on each side, until nicely golden brown. Add the gnocchi and cook 2 minutes until it floats to the top of the water, and drain.
With the pork still in the pan, add the cider and then the cream. Cook another 5 minutes until the pork is cooked through and the sauce is reduced. Toss the gnocchi in the sauce with the pork chops and serve right away with a light green salad.print this recipe