Directions

1. Cook gnocchi according to package instructions. Heat 1 tablespoon olive oil in a pan on low heat. Drain cooked gnocchi and add to the hot pan. Cook gnocchi on low heat for a 15 minutes to crisp up the exterior.
   
2. Meanwhile, heat 4 teaspoon of oil in a large pan, and then cook the chops over a moderately-high heat for about 4 minutes a side. Remove them to a warmed plate.
   
3. Pour the cider into the pan, still over the heat, to deglaze the pan, scrapping up all the bits. Add garlic then let it bubble away for a minute or so then add the mustard and stir in the cream. Pour the juices left over by the chops back into the sauce. Let the sauce continue cooking for 5 minutes then add chopped parsley.
   
4. Plate each pork chop with some of the gnocchi. Pour sauce over each chop and gnocchi.