This is one of my favorite quick dinners. I make this dish all the time and finally took a minute to photograph it so I can post the recipe for you.
This is really so simple. You cook the chops for five minutes on each side, deglaze the pan with wine, lower the heat, add cream, Dijon mustard, parsley, and parmesan. Done! It barely takes fifteen minutes.
If you’ve never made gnocchi, don’t be afraid. I keep packages of gnocchi (potato dumplings) in my pantry just like pasta. A package cooks in just 3-4 minutes in boiling water so it’s even faster than store bought pasta! Toss it in your sauce and you’re good to go.
As for the type of wine in this sauce, I like chardonnay or a similar dry white wine. I recently discovered Z Alexander Brown‘s chardonnay and am smitten. To date I’ve really never been a chardonnay person but this chardonnay is lovely to cook with and lovely to drink. If you don’t want to use wine, sub out high-quality chicken broth.
I usually have pork chops in my freezer and I always have wine, cream, Grey Poupon, parmesan, and parsley at my house (well the latter is technically in the garden) so I can pretty much make this dish at the drop of a hat. (Side note: someone remind me to publish an article about what I always keep in my fridge/freezer/pantry.) I also love this dish paired with a side salad in a nice balsamic vinaigrette or with buttered bread to slop up all the sauce. I hope you love this as much as I do!
Mustard Cream Pork Chops and Gnocchi
Two bone-in pork chops
2 Tbsp olive oil
Sea salt, ground black pepper
1 package Gnocchi
1/2 cup dry white wine
1/3 cup heavy cream
1 Tbsp Grey Poupon Dijon mustard
1/4 cup Italian parsley
2 Tbsp Parmesan
- Heat oil in a sauce pan. Rinse pork chops and pat dry with paper towel. Season both sides with ground sea salt and pepper. Cook in oil over medium heat for 5 minutes. Turn and cook for an additional 5 minutes.
- While pork chops are cooking, bring salted water to a boil in a pot over high heat. Toss in gnocchi and cook according to package directions (usually 3-4 minutes). Drain water and keep in pot until ready to use.
- Remove pork chops and set on two plates. Remove pan from heat, add wine, return to heat, and cook for several minutes until the pan is deglazed. Turn heat to low. Whisk in cream, Dijon mustard, and chopped parsley. Stir until incorporated and heated through.
- Spoon a tablespoon of sauce over each chop. Return pan to low heat and add about two tablespoons of parmesan cheese. Stir until melted. Toss Gnocchi in with the sauce and stir until coated. Divide gnocchi amongst plates and sprinkle a bit more parmesan on top.
Enjoy with a nice white wine!