This time of year, you might find it difficult to cook up a delicious meal in between holiday shopping, decorating, and finding the perfect outfit for your ugly sweater party.
Before you give in to a dinner of peppermint bark and leftover eggnog, give this recipe a try. It’s 20 minutes from start to finish, but has full on restaurant quality taste and presentation.
The pork is cooked just enough to be tender inside and deliciously scorched outside, and the sauce adds a glorious richness that the gnocchi dutifully soak up so you can enjoy every last drop.
2 pork chops, about 1-pound total weight
2 teaspoons garlic infused oil
1/2 cup apple cider
1 tablespoon whole grain mustard
1/3 cup heavy cream
1 pound potato gnocchi (cooked according to package instructions)
Cut the fat or rind off the chops, and then bash them briefly with a meat tenderizer between 2 pieces of plastic wrap to make them thinner.
Heat the oil in a pan, and cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to dinner plates.
Pour the cider into the pan, still over heat, and scrape up any browned bits. Let it bubble away for a minute or so then stir in the mustard and cream.
Let the sauce continue cooking for 3 minutes, then pour 3/4 of it over the plated pork chops.
Briefly toss the gnocchi in the remaining sauce and serve.
*Recipe adapted from Nigella Lawson