Pork Chops with Norman Cider Cream Sauce and Thyme
- 2 1/2-pound bone-in pork chops
- Sea salt
- Freshly cracked black pepper
- 1 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- 12 ounces fresh mini gnocchi
- 2/3 cup dry Breton or Norman cidre buché
- 1/4 cup cream
- Produce
- Thyme, fresh (1 teaspoon)
- Meat
- Pork chops, bone-in (2 1/2 pound)
- Cooking & Baking
- Black pepper, Freshly cracked (1)
- Olive oil (1 tablespoon)
- Sea salt (1)
- Pasta & Grains
- Gnocchi, fresh mini (12 ounces)
- Dairy
- Cream (1/4 cup)
- Other
- 2/3 cup dry Breton or Norman cidre buché
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
31 people saved this recipe.
