pork chops gnocchi and mustard sauce

Pork Chops & Gnocchi with Creamy Mustard Sauce

Authordanieldiver
Rating

My creamy pork chops & gnocchi in creamy mustard sauce recipe makes for such a speedy dinner that is comforting and reinforcing. The juicy pork chops and garlicy mushroom and mustard sauce with the plump little dumpling is exactly what home cooking should be. I so often when making this add some frozen peas into the sauce towards the end so that it also contains the vegetable element.

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pork chops gnocchi and mustard sauce
Yields4 Servings
 25 g Butter
 Drizzle of olive oil
 4 Pork chops, boneless
 300 g mushrooms, sliced
 3 Cloves garlic, peeled & minced
 1 tsp thyme
 2 tbsp parsley, chopped
 60 ml white wine
 280 ml double cream
 1 heaped tbsp grain mustard
 500 g gnocchi
 Sea salt flakes & coarse black pepper
1

Heat the butter and oil in a heavy based pan over a high heat. Season the chops with salt and pepper and cook for 2 minutes a side until browned. Then transfer to a plate.

2

Add the mushroom to the pan, reduce the heat to low and cook without stirring until they have gone golden brown. Add the garlic, thyme and half the parsley and continue to cook for a minute, stirring occasionally.

3

Pour in the wine and using your spoon scrape any bits stuck to the bottom up. Stir in the cream and mustard and return the chops to the pan and let simmer for 4 -5 minutes until chops are cooked through.

4

Meanwhile, Cook the gnocchi in a large pan of boiling salted water according to packet instructions. Drain and add to the creamy sauce. Check for seasoning and scatter with the remaining parsley and serve.

Ingredients

 25 g Butter
 Drizzle of olive oil
 4 Pork chops, boneless
 300 g mushrooms, sliced
 3 Cloves garlic, peeled & minced
 1 tsp thyme
 2 tbsp parsley, chopped
 60 ml white wine
 280 ml double cream
 1 heaped tbsp grain mustard
 500 g gnocchi
 Sea salt flakes & coarse black pepper

Directions

1

Heat the butter and oil in a heavy based pan over a high heat. Season the chops with salt and pepper and cook for 2 minutes a side until browned. Then transfer to a plate.

2

Add the mushroom to the pan, reduce the heat to low and cook without stirring until they have gone golden brown. Add the garlic, thyme and half the parsley and continue to cook for a minute, stirring occasionally.

3

Pour in the wine and using your spoon scrape any bits stuck to the bottom up. Stir in the cream and mustard and return the chops to the pan and let simmer for 4 -5 minutes until chops are cooked through.

4

Meanwhile, Cook the gnocchi in a large pan of boiling salted water according to packet instructions. Drain and add to the creamy sauce. Check for seasoning and scatter with the remaining parsley and serve.

Pork Chops & Gnocchi with Creamy Mustard Sauce

Aboutdanieldiver

Food enthusiast and gym junkie. Love all things food and drink. Sharing recipes, cooking, eating and talking food.

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