I was getting groceries yesterday and I saw some gnocchi. I looked at baby Asha (who is seven months old and well into solids) and back at the gnocchi and thought, let’s give it a crack hey kid? Pork chops and apple cider gnocchi for din-dins it is!
I originally came across the pork chop and apple cider combo in a Delicious magazine a few years ago. I made it a couple of times for friends and it was always a hit. The gnocchi is a nice change and the sauce is sweet and tangy and creamy.
I’ve moved a bit since then and with the moves I have lost the magazine that the recipe was in but remember the bones of it and tripped it up a bit because that’s the sort of thing I do.
Before we get into the recipe, let’s touch base re the seven month old and gnocchi. Perhaps it was because I over cooked the gnocchi or that it was store bought but it was WAY too chewy for my little munchkin and she gagged on each piece she attempted to swallow. She did suck the sauce off it though and loved her pork chop strips and broccoli.
Pork chop and cider gnocchi (serves 4)
- lick of olive oil
- 1/2 brown onion
- 2 garlic cloves
- 1 packet of gnocchi (mine was 500g)
- 1 can of apple cider (I used sparkling apple juice because BABY!)
- 1/2 cup of pouring cream
- 1/2 tablespoon of seeded mustard
- handful of fennel leaves *optional* (I wanted to “green it up” and despite my failed attempt to grow fennel I have just let the leaves go and flower away. It added some freshness and cut the cream and sweetness. You could really use any green herb that you have handy)
- 4 pork chops
- Serve with steamed greens.
Over medium heat drizzle your olive oil into a medium sized pan. I don’t use my big one because I don’t want to have keep topping up with liquid. Less surface area and all that jazz. Let the onion get nice and translucent.
Add your cider and mustard. This is when I will turn on my pan for the pork chops to get it nice and hot. And I will turn my greens on at this point too.
Once the cider brew starts to bubble again, add your gnocchi, cream and fennel and turn down to low. Give it a stir every now and then. The sauce should thicken nicely and the gnocchi will plump up.
We have our pork chops medium-well and I use Jamie Oliver’s method of just turning them every minute in a hot pan until you get to your desired meat outcome.
Once your chops are done all the other things will be too and you can smack it on a plate and serve.
Until Asha has a few more teeth we might just stick to steaming some peeled spuds and stirring those through the sauce, because the sauce really is very delicious. I didn’t season while cooking the sauce but added a little salt and pepper before I ate it.
How do you trip up the old meat and veg? I would be most interested to know.