Apple Glazed Pork Chops with Sweet Potato Gnocchi
Ingredients:
Bone-In Pork Chops 1 pack
Apples 1 lb sliced
Onion 1 sliced
Sweet Potatoes 4
Flour 1 cup
Sage 1.5 TBS
Butter 6 TBS
Olive Oil 1 TBS
Ricotta 2/3 cup
Cinnamon 1/2 tsp
Apple Cider 1/2 cup
Salt & Pepper to Taste
Instructions:
Step 1: 65 min
Begin by baking your sweet potatoes in a 425 degree oven for 45 minutes or until you can pierce them through with a fork. Cool, then slice in quarters and scoop the potato flesh in a mixing bowl. Mash the potatoes. Stir in the ricotta cheese, about 1 teaspoon of salt, cinnamon, and about 1/8 teaspoon of pepper. Add in the flour, stirring in about 1/2 cup at a time, until the dough takes shape. You may not need the full cup of flour or you may need more- take note of the texture of the dough. It should be slightly sticky, but not too much that it sticks to your hands. Flour a clean counter top or work surface and transfer the dough there. Divide the dough into 5 or 6 equal parts. Take one of the smaller dough’s and roll into long batons. Cut the baton into even smaller pieces, the size of your fingertip. Roll all the pieces in a little flour and set aside for boiling. Continue with the rest of the dough.
Step 2: 45 min
Prepare your pork chops. Heat you olive oil in a medium or large oven-safe pan. Add pork chops seasoned with salt and pepper and sauté in the pan over medium-low heat 15 minutes on both sides. Add in sliced apples, onions, 1 tablespoon butter, 1/2 teaspoon sage, and cider or juice. Bring the pan to a boil and reduce the liquid to half, then pop in a 350 degree oven to finish cooking for another 10-15 minutes.
Step 3: 10 min
Heat your 5 tablespoons of butter with chopped sage and a sprinkle of salt. This will be your sauce for the sweet potato gnocchi. Boil your gnocchi in 6 cups of boiling water for 3-4 minutes. Stir frequently and don’t over crowd your pot. Drain and toss with the butter sage sauce. Serve along side pork chops drizzled and topped with apple glaze.