Tuesday, March 20, 2012

Mustard Pork Chops With Gnocchi

In the past, one of my post was asking for advice on potato ricer. I was asking if it was necessary for one to have the gadget to use to make gnocchi. After reading my cookery books and having watched chefs use their potato ricer for gnocchi and mashed potatoes, I picked one up for myself. I didn't have to purchase it. I've exchanged a gift which I'll never use for the ricer. Fortunately, it was of equal value so I didn't have to pay more.

This past weekend my son and I were in the kitchen testing it out.  We put the potatoes in and as I squeezed  the gadget, strands of potatoes came out of the other end. I then added all the ingredients we needed to make the dough. My son's favourite part was to roll it down the back of the fork to get the gnocchi shape. He did an amazing job and was having fun doing so.

While he was shaping them I was throwing them in boiling water and on another burner we had the pork chops frying at the same time. After everything was finished, kiddies and I were excited for dinner. Hubs came home and dinner was ready for him. This recipe was inspired by Nigella's Mustard Pork Chops. I made some minor change in one of the ingredients. The family enjoyed it so much! They told me how much they loved it and it really made me feel great inside.



This potato ricer looks like something from a Star Trek episode.

My dear sweet boy shaping the gnocchi : ) Sissy was busy playing her video game.




















Ingredients

4 pork chops
3 tablespoon olive oil
1/2 cup white grape juice (Nigella suggests hard cider, I didn't have any)
1/3 cup heavy cream
1 tablespoon whole grain mustard

Method

Wrap the chops in cling wrap and with a meat tenderizer or with a rolling pin bash them until they are thin. This is when I usually get my stress out. Heat the oil in the pan set to a moderately high heat. Fry each side of the chops for 5 minutes. Set aside on a warm plate.

For the sauce pour the grape juice or cider in the pan to deglaze it. Let it bubble away for a minute, then add the mustard and stir in the cream.

Let the sauce continue cooking before pouring over the pork chops. After pouring the sauce, cook the gnocchi in the same pan and let it absorb the remaining juices before adding to the plate.

Here's the link where I got my gnocchi recipe from. The sauce the chef made for it looks delicious. I'm going to try it sometime.

Italian Recipes - Preparing the Potatoes for the Gnocchi

12 comments:

  1. What a great team work! I've been looking at the potato ricer thinking the same: do I really need it? Now you've convinced me to have one!

    ReplyDelete
    Replies
    1. He's my teeny tiny chef. He loves to help prep in the kitchen. It took me a long while to decide whether I should get it or not. I've used it for mashed potatoes as well.

      Delete
  2. Your boy is sure going to be a helping hand in the kitchen.
    Like that squeezer.

    ReplyDelete
    Replies
    1. He's amazing he loves to be in the kitchen.

      Delete
  3. I make gnocchi too, they are amazing. Great recipe.

    ReplyDelete
    Replies
    1. This is our first time making them. We have to give it a go until we get it right. After I took them out of the boiling water and placed them in a bowl, they were sticking to each other and loads of little pieces that had broken off stuck together.

      Delete
  4. Ooooo holy moly does this look gooood! Just checked the time and it's almost dinner time too. This just kick started my hunger and now I'm almost dribbling all over the keyboard.

    Speaking of mustard though. Have you ever tried mustard chicken with marinated vegetables (in the mustard sauce) over baked potatoes? It's sooooo good.

    I'm not surprised your family enjoyed this, I'd be super happy with an upright knife and fork in each hand and a huge grin if I was sat at your table and you served me this! Yummy!

    Thanks for stopping by my blog and following. I tried following yours but it didn't show in my Google reader so I'm subscribed via RSS instead.

    ReplyDelete
    Replies
    1. Thank you Lisa! I haven't tried mustard sauce over baked potatoes or veggies, I'm going to now. Thank you for following : )

      Delete
  5. Never tried gnocchi! This looks delicious! New follower:)
    ~Anne

    ReplyDelete
  6. Delicious food - and what a cool little helper you have :)
    Happy weekend to you,
    Axx

    ReplyDelete
  7. Hi Vanessa! In your case I'll make an exemption and count you in the giveaway as well. Have a great week! x

    ReplyDelete
  8. Always good to get help in the kitchen. I have just purchased a potato ricer - might have to try this Gnoochi.

    ReplyDelete

Thank you for stopping by....