Chops 'n Gnocchi

Ingredients

• One 4-ribbed pork roast or one lean rib chop per person
• salt
• 500 g gnocchi
• 2 cups fresh mushrooms
• 2 shallots
• 2 cloves garlic
• Fresh herbs of your choice (e.g. basil, rosemary, dill)
• 3/4 cup of cream or milk
• Fresh ground pepper
• Olive oil
• One handful of grated parmesan cheese
• Juice from 1/2 lemon
• 1/4 cup salted gnocchi water
• 1 Tbsp. butter

Equipment

• 1 large cast iron pan
• 1 large non-stick pan
• Cutting board and knife
• Tongs
• Spatula
• 1 large pot
• Wooden spoon
• Strainer

Here is how:

Prepare the chops

1. Salt and pepper the chops.
2. Sear quickly in a hot cast iron pan in a little oil.
3. Place cast iron panful of chops into a pre-heated 400° F oven to finish cooking—about 10 minutes. Meat should measure 74° C (165° F) on a digital food thermometer.

Prepare the sauce and gnocchi

1. Slice mushrooms and shallots.
2. Smash the garlic, then chop.
3. Coarsely chop your choice of fresh herbs.
4. Boil a large pot of salted water; keep it simmering.
5. In a large medium-hot non-stick pan, heat 1–2 Tbsp of olive oil. Add mushrooms, and after a minute or two, add shallots, then garlic, stirring all the while.
6. When done to your liking, add the herbs and squeeze the half lemon all over. Toss.
7. Add the cream or milk and some fresh cracked pepper.
8. Toss the gnocchi into the boiling water and cook until they float, about 2-3 minutes.
9. Strain, leaving them quite wet, and add them to the mushroom mixture. Fold together.
10. Add the parmesan cheese and 1 Tbsp. butter.
11. Turn the heat low. This will keep until your chops are done.

Wendy writes, "This is a nice hearty, warm meal in minutes which my family loves. I chop everything before I start cooking. I serve it with a hot homemade baguette and a side of canteloupe or grapes. Enjoy!"