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Old 05-22-2008, 04:08 PM   #21
Master Chef
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Originally Posted by Caine View Post
If I was going to serve the pork chops with gnocchi (I'd never serve brats with gnocchi), and I would flour them, egg them, roll them in fresh bread crumbs mixed with Italian seasoning and grated parm, saute them for about 4 minutes on each side, and either finish them off in the oven or in simmering tomato sauce until cooked through. Then I'd melt mozzarella on top, and serve both the prok chops and gnocchi smothered with the sauce. Of course, I have always preferred pork parmagian to chicken or turkey parmagian.
Yea, I bought the brats on a whim and I am quickly realizing the limitations I have with them. Your pork chops sound great. And I am willing to bet that the tomato sauce would have worked better (at least to me) on the gnocchi.

I got the mini gnocchi this last time around. I have not quite worked them into any of my dinner plans yet and have not really decided on what to try with them this time around.

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