Creamy Sun Dried Tomato and Spinach Gnocchi with Pork Loin Chops
My family is pretty notorious for over cooking meat and under cooking potatoes so believe me I get it when people say they aren’t a fan of a pork chop.
But this recipe is has three things going for it that are going to keep those pork chops from drying out.
First we are going to dry brine them from at least 30 minutes but up to overnight.
Second – while you do start them pretty hot in a pan, they finish cooking gently by simmering in the sauce.
Third – Using a meat thermometer and removing the chops as soon as they reach temperature, then leaving them to rest before slicing will allow the juices to redistribute rather than pouring out onto your cutting board.
This recipe is super quick and simple. There is very minimal prep work, just season your pork chops, shred some cheese and chop some chives if you feel like it!
And maybe its the garlic powder salt mixture for the pork, or the packaged gnocchi but this recipe feels quite reminiscent and nostalgic to my days working as a recipe tester for Hello Fresh in the best possible way.
Prep
This recipe comes together pretty quick – but if you are able to season the pork ahead of time and let it hang out in the fridge it will help with the final texture and flavour of the pork.
Equipment
- Chefs Knife
- Cutting Board
- Plate
- Large Frying Pan, Preferably Non-Stick
- Box Grater
- Meat Thermometer
- Measuring Cup
Creamy Sun Dried Tomato and Spinach Gnocchi with Pork Loin Chops
Course: Dinner4
servingsIngredients
4x5oz Pork Loin Chops
1 tsp Kosher Salt
1/2 tsp Garlic Powder
1 Tbsp Olive Oil
500g Packaged Dried Potato Gnocchi
2 tsp Tomato Paste
1/2 Cup Heavy Cream
1 1/2 Cup Chicken Stock
1/2 Cup Sun Dried Tomatoes Packed in Oil, Drained
2 Cups Frozen Spinach
Pinch Red Pepper Flakes
1/4 Cup Shredded Parmesan
- Garnish
Finely Chopped Chives
Shredded Parmesan
Directions
- Mix salt and garlic powder together in a small bowl.
Pat pork chops dry and season both sides with approximately half of the garlic salt.
If you have the time let them sit for as little as 30 minutes or up to over night in the fridge to let the pork chops dry brine. - Heat 1 Tbsp of olive oil over medium-high heat.
When the pan is hot add the pork chops and sear until golden, flip, and repeat with the other side. Approximately 3-4 minutes per side, but judge by colour rather than time.
Remove the Pork chops and set aside on a plate. - Add the packaged gnocchi to the pan and cook stirring occasionally until slightly golden in colour in spots – its okay if it isn’t completely even.
Add the tomato paste and stir constantly until it has turned to a deep red and the gnocchi is evenly coated.
Add chicken stock, cream, sundried tomatoes, frozen spinach and remaining salt mixture and bring to a simmer. - Reduce the heat to medium, then return the pork chops and any juices to the pan nestling the chops into the sauce.
Continue to cook until the pork chops reach 160F* then remove from the gnocchi and set aside. - Add the shredded parmesan and red pepper flakes, stir to combine and taste for seasoning adding salt if necessary.
If your sauce is quite thin you can continue to simmer over low with the parmesan until it thickens to your preference.
Divide the gnocchi between four plates, thinly slice the pork chops and serve on top of the gnocchi.
Sprinkle with additional shredded parmesan, chopped chives and freshly ground pepper.
Notes
- *The recommended temperature for fully cooked pork varies based on where you live. In Canada it is 160F.
