Ingredients
2 tbsps vegetable oil
1 tsp butter
4 large thick pork chops
4 tsp Portuguese spice (or salt)
200g chard, stalks finely cut, leaves cut fairly large
500g fresh gnocchi
25g butter
250ml cider
1 tbsp wholegrain mustard
6 tbsps crème fraiche double cream

Method
Preheat the oven to 200c, put an oven dish into the oven and bring a large salted pan of water to the boil.

Heat 1 tbsp of oil in a large pan (or two smaller pans) over a high heat and when very hot add the pork chop.  Turn the chop and sear the other side too.  While the second side is searing, put ½ tsp of the spice over the pork (or a generous sprinkling of salt) and some freshly ground black pepper. Reduce the heat to medium, turn the chop and season the second side.  Cook for 5-7 minutes, turn and repeat. If the pan starts to smoke, add 2 tbsps of the cider, this will immediately sizzle and will eventually go sticky. Put the pork into the oven and cook for a few more minutes to finish it cooking.

In the pork pan add the butter and 1 tbsp of oil and cook over a medium heat until the butter has melted.  Add the chard stalks and cook for a couple of minutes to soften before adding the leaves and cooking for a further 2-3 minutes until soft, wilted and delicious.  Put into a dish, put in the oven and turn off the oven.

Put your fresh gnocchi into the boiling water.

Put 25g of butter into the pork pan and melt.  When the gnocchi floats (usually after only a couple of minutes), turn the butter on fairly high and remove the gnocchi with a slotted spoon and put straight into the hot butter.  You want to simply pan fry for a couple of minutes. Remove the gnocchi from the pan and put to one side.

Into the pan add the cider and bring to the boil, boil for around 3 minutes until reduced by a third. Add the mustard and crème fraiche, stir together and check the seasoning, adjusting where necessary, if your sauce is a little too sharp, add a touch of sugar. Put the gnocchi into the sauce and toss through.

To plate, put the gnocchi into the middle, put the chard to one side, half over the gnocchi and to one side, put with the pork