1 pork loin chop per person (try and get boneless chops, cut a good inch thick with a little fat still attached)
1 garlic clove per chop plus 2 for gnocchi sauce
1 16oz / 450g package of gnocchi
1 16oz / 450g bunch of asparagus
80z / 225g frozen peas
1 anchovy fillet
2oz / 55g butter
2 tblspns dijon mustard
active time: 15 minutes
you will need:
grilled pork and gnocchi 'salad'
I made pork chops last week and served them with gnocchi, peas and asparagus. Mixed some mustard into the pork juice and served it all up as a 'pork and gnocchi salad'. I had a houseful of guests and had decided to make three big bowls; a salmon and pesto salad, a garlic prawn salad and this dish. So when someone asked me to describe it, I just blurted out 'oh, and this is my pork and gnocchi salad'
'Salad! Pork. Gnocchi. Salad?!'
Well, there was a bit of green lurking underneath; some fresh asparagus and peas. So yes; even though it was laden with meat and starch, I qualify this as a salad.
It was declared it my 2nd favourite dish ever
(the first is the grilled chicken salad, also on the
site) by someone who has tasted virtually everything
that I've cooked.
I bought the pork loin (boneless) chops a good inch
thick, ground done some garlic and salt (1 clove and
1/2 tspn salt per chop) and rubbed them all over them
let them sit for 2 days. It really brings out the
flavour in the pork and keeps them tender.