Apple Glazed Pork Chops with Sweet Potato Gnocchi

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To help speed up the process you can prepare the gnocchi ahead of time and freeze it. You can then cook the gnocchi as indicated in the instructions, it just may take a little longer to cook through.

What You Need To Make This Recipe Select All

Produce, Vegetables Onion Red 1 lb $1.75

Herbs Sage $2.99

Butter Butter Unsalted 1 lb $6.99

Oils & Vinegars Oil, Extra Virgin Olive $17.99

Produce, Vegetables Potato, Sweet $1.75

Instructions

65 min
Step 1

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.
45 min
Step 2

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.
10 min
Step 3

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.

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.