Pork Chops in Dijon Cream with Sauteed Gnocchi

by Michelle on October 11, 2010

The below recipes are a joint venture between me and Mr. Tastebuds. Yes, I was a bit tired this weekend and Mr. Tastebuds decided he wanted to try making Gnocchi. I do wish he would have told me what he was up too, because I would have liked getting some shots of him in action in our kitchen! But he surprised me with some freshly make Gnocchi! And then he asked me to make something to go with his Gnocchi. Okey Dokey..how does pork sound?

Any ways the entire dinner was delicious, but next time I’m making the Gnocchi!

Pork in Dijon Cream and Wine

2-4 Center Cut Pork Chops
2 tsp butter or more if needed
1 TBL EVOO (Extra Virgin Olive Oil)
4 green onions, sliced into coins (Save some of the green stem coins for garnish)
1/2 c. Parsley, minced
1/3 c. white wine
1/2 c. cream
1 tsp Dijon mustard – or more to taste
Salt and freshly ground Black Pepper to taste

In a Saute Pan heat 1 tsp butter and EVOO. Saute Pork Chops until browned and juices run clear when pierced with a fork. Remove and cover to keep warm.

Add 1 tsp of butter to the pan. When the butter is melted add the onions and lightly saute.

To deglaze the pan add wine, careful to loosen up all the browned pieces on the bottom of the pan.

Add Cream, Mustard, Parsley, Salt and Pepper and whisk lightly to combine. Simmer until sauce thickens stirring so sauce does not burn. Remove from heat and pour sauce over Pork Chops and garnish with the saved chopped green onion stems. Serve and enjoy.

Potato Gnocchi

4 medium sized Potatoes, peeled
2 Egg Yolks, lightly beaten
1 1/2 c Flour
Pinch of Salt
A turn or 2 of freshly ground Black Pepper
Option: 1-2 TBL of Parmesan Cheese, grated

Makes about 30-35 Gnocchi

Boil the potatoes until soft. Either mash the potatoes by hand or use a Potato Ricer. Let the potatoes cool for about 5-10 minutes.

Add flour, egg and salt. Mix by hand until you have a nice pliable ball of dough, being careful to not over mix.

Working on the floured Pastry Cloth, roll some of the potato dough into a long snake at least 1/2″ in diameter. Cut it into sections about 3/4-1″ long. Roll each Gnocchi in flour again and then down the tines of a fork to form grooves. The grooves help to hold sauce, grated cheese or infused butters or oils.

Sauteed Gnocchi

6-7 c. of water
Potato Gnocchi
1/4 c. Parmesan Cheese, finely grated
Salt and Freshly Ground Black Pepper
1 TBL EVOO (Extra Virgin Olive Oil)
1 TBL Butter
Fresh Parsley, minced

In a large pot, bring the water to a boil. Add the Gnocchi.

Over medium heat, in a medium sized saute pan add EVOO and butter.

When the Gnocchi begins to float, remove and drain well and place in the Saute Pan. Shake the pan slightly to mix the Gnocchi with the oil and butter. Add Salt, Pepper and Parmesan Cheese. When Gnocchi is slightly browned remove to a bowl, sprinkle with more grated Parmesan and Parsley. Serve warm as a side dish or ladle with a savory sauce.

AllRightReserved@BigBlackDog

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Comments

  • Gwen October 11, 2010 at 1:49 am

    Oh boy, this sounds like one yummy meal. Gotta figure out a night this week I can try it!

  • Joanne October 11, 2010 at 6:37 am

    Any man who will spend time making gnocchi for you is a definite keeper in my book. What a delicious meal!

  • Lori E October 11, 2010 at 9:18 am

    I always want to make gnocchi when I see it but I still never have. I should get busy and make some soon. They freeze don’t they?

    • Michelle October 11, 2010 at 10:34 am

      Yes, Gnoochi freeze very well. In fact you can buy frozen Gnoochi at the
      market.

      With frozen Gnoochi I’m not sure if you would boil the frozen Gnoochi or defrost
      first. You might have to Google for directions.

      Michelle

  • Kim October 11, 2010 at 9:33 am

    I have to say that this meal would make me a very, very, very happy girl! Dijon cream sauce with fluffy little potato dumplings and pork – WOW! Some of my very favorite things. Mr. Tastebuds looks to be very talented in the kitchen!

  • Melanie October 11, 2010 at 9:50 am

    This dish looks soooo delicious. I’ve always wanted to try making gnocchi. Do you use a potato ricer? If so, can you recommend a good one? That’s pretty neat that he wanted to try making something that a lot of people are afraid of trying.

  • Mimi October 11, 2010 at 10:22 am

    I’m impressed that Mr. Tastebuds made gnocchi. The 2 of you put together a very appealing meal.
    Mimi

  • Tracy October 11, 2010 at 11:13 am

    Yum! You just reminded me that I need to make gnocchi again…I’ve run out of my supply from the freezer. :-)

  • […] This post was mentioned on Twitter by Michelle Safirstein, Gourmaide. Gourmaide said: A delicious recipe from @BigBlackDogs: Pork Chops in Dijon Cream with Sauteed Gnocchi http://bit.ly/a3fzp9 […]

  • Susan October 11, 2010 at 12:33 pm

    Another lucky woman who has a husband who likes to cook! Where did I go wrong? This looks delicious! He deserves a big pat on the back!

  • Jen @ How To: Simplify October 11, 2010 at 12:33 pm

    This looks like it would be a winner in my household! Yum!

  • Kat October 11, 2010 at 3:24 pm

    oooooooooooh, that looks so good. I never had Gnocchi before. I looks so good. What a sweet husband. I would die of shock if mine made anything that did not come out of a can. lol.

  • Cookin' Canuck October 11, 2010 at 5:05 pm

    What a wonderful comfort dish! I love that your husband snuck away to make these.

  • Kayte October 11, 2010 at 7:12 pm

    Oh, yes, this looks great. Wish we had photos of Mr. Tastebuds doing his thing there in the kitchen, how nice is that?? Next time.

  • Katie@Cozydelicious October 11, 2010 at 8:21 pm

    Yum! The pork looks awesome. I love the mustard sauce,

  • Jenny Flake October 11, 2010 at 10:30 pm

    Wow, I need this for dinner stat!

  • maggy@threemanycooks October 12, 2010 at 7:23 am

    Gosh, I love gnocchi. This looks so great. Hadn’t thought to serve it as a side with a meaty main course. Great idea.

  • katrina October 12, 2010 at 8:41 pm

    Looking delicious! And I just may give that gnocchi a try – thanks!

  • […] few weeks ago I posted that Mr. Tastebuds made Sauteed Potato Gnocchi. Well I couldn’t let Mr. Tastebuds show me up so I made Ricotta Gnocchi and found out just […]

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