CS Glazed Pork Chops

Make vinaigrette - Whisk together vinegar, maple syrup, and mustard. Add olive oil while whisking. (Can be done up to 5 days ahead)

Shallots / Sage - Prep as directed and combine. (Can be done up to 5 days ahead)

Pork - Tenderize pork and season with some salt and pepper. (Can be done 1 day ahead)

Apples - Slice apples.

Bring a stock pot of salted water to a boil. Cook gnocchi according to package directions. Drain.

Put vinaigrette (portion for salad) in a large mixing bowl. Top with apples and spinach and set aside. Wait to toss until just before serving.

Heat a large skillet over medium-high heat. Add cooking oil and then place pork chops on heated oil. Sear on both sides.

Pour vinaigrette (portion for pork) over pork and cover with foil. Lower heat and cook until pork reaches 145F / 63C, 2 to 3 minutes for thin pork chops or 5 to 6 minutes for thicker cuts.

Move pork to a cutting board and let rest, covered, for 5 minutes. Return skillet to low-medium heat (leave any remaining vinaigrette in the pan).

To heated skillet add butter and then shallots and sage. Saute until butter starts to brown slightly and sage is turning crisp.

Add gnocchi and saute until coated in butter-sage sauce. Remove from heat and season with a pinch of salt. Zest lemon over top.

Slice pork and serve with gnocchi. Toss salad to serve on the side.