Ingredients
2 tbsps vegetable oil
1 tsp butter
1 large leek or 2 smallish ones, sliced
1 sweetheart cabbage, sliced
Salt
4 large pork chops
4 tsp portuguese spice (this can be substituted for a sprinkle of salt)
4 large thick pork chops
500g fresh gnocchi
25g butter
250ml cider
1 tbsp wholegrain mustard
6 tbsps crème fraiche double cream

Method
Preheat the oven to 200c and bring a large salted pan of water to the boil.

In a large frying pan or wok, add the butter and 1 tbsp of oil and cook over a medium heat until the butter has melted.  Add the leeks and cook for 2-3 minutes until starting to go soft. Add the cabbage and continue to cook for a further 3-5 minutes until soft, wilted and delicious.  Put into a dish and put in the oven.  Turn the oven off.

Heat 1 tbsp of oil in the pan 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.

When your pork is almost done, put your fresh gnocchi into the boiling water.

Remove the chops from the pan and put into the oven.  Put 25g of butter into the pork pan.  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 until crispy and golden. Remove the gnocchi and keep warm.

Into the pan add the cider and bring to the boil. Add the mustard and crème fraiche, stir together and check the seasoning, adjusting where necessary. Put the gnocchi back into the pan and toss through.

To plate, put the vegetables down, top with the pork and put the gnocchi to one side.