Creamy Dijon Pork Chops

Prepare Your Ingredients
Wash and dry your produce.
Preheat oven to 425 F.
Mince 4 cloves of garlic.
Trim ends of the green beans if needed.
Roughly chop the parsley to make about 2 Tbsp.

Cook the Chops
Season the pork chops with salt and pepper on both sides.
Heat 1/3 of the butter in a medium oven-proof pan (regular pan, if you don't have one), over medium heat.
Once melted, add the pork chops, and sear 2 minutes per side.
Remove from the pan, and set aside.

Make the Sauce
In the same pan, lower heat to medium-low, and add ½ of the butter.
Stir in ½ of the garlic, and cook until fragrant; 30-60 seconds.
Add chicken broth, and simmer until reduced by half (adjusting heat if needed).
Stir in the dijon, followed by the cream, mixing until smooth and well combined.
Remove pan from heat, add the pork chops back into the pan, and spoon sauce over them (or transfer sauce and pork to an oven-safe dish).
Place pan or baking dish in the oven, and cook 10 minutes, spooning some sauce over the pork halfway through.

Cook the Gnocchi
While pork chops cook, melt the remaining butter in a medium non-stick pan, over medium heat.
Add the garlic and a pinch of red pepper flakes, and cook until fragrant.
Remove the garlic from the pan (leaving the garlic-infused butter in the pan) and set aside (you will add it back later).
Increase heat to medium-high.
Add 1 Tbsp olive oil, and mix-in the gnocchi and green beans, tossing to coat.
Season with salt to taste.
Cook, tossing frequently until gnocchi is golden brown and crispy on all sides; 7-10 minutes (add oil if pan dries).
Add the garlic back to the pan, and sprinkle with half the parmesan.

Plating
Plate the garlic butter gnocchi and green beans on one side of your dish, and top with remaining parmesan, parsley, and some more red pepper flakes if desired.
Place Pork chops beside gnocchi, and spoon sauce on top. Enjoy!