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Ingredients
Serves 4 | 30 minutes- 4 center-cut loin pork chops, about 1 inch thick
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound frozen potato gnocchi
- 1/2 cup amber beer
- 1 teaspoon minced shallots
- 1/2 cup chicken broth
- 2 apples, peeled, cored, and sliced
- Sprinkle the chops with the salt and pepper. Place a large skillet over medium-high heat for 2 to 3 minutes. Add the olive oil, and when it begins to smoke, add the chops and increase the heat to high. Brown the chops on both sides, about 2 minutes on each.
- Meanwhile, prepare the gnocchi according to the package directions.
- Reduce heat to medium and add the beer and shallots to the skillet. Cook, turning the chops, until the beer is reduced, about 3 minutes. Add the broth, decrease heat to low, and cover. Cook, turning the chops once more, until they are tender but not dry, about 10 minutes. (I was once nervous about undercooking my pork chops and instead always ended up overcooking them. I've gotten much more relaxed about cooking them a little less and letting their juices run just slightly pink when I cut into them. This way they are much juicier and tender.)
- Remove the chops to a platter. Add the apples to the remaining liquid in the skillet, stirring and scraping the bottom of the pan and adding 1/2 cup more liquid (beer or broth) if necessary, and cook until soft, about 5 minutes. Pour the apples and sauce over the chops and gnocchi; serve.
