Pork Chops with Gnocchi and Wild Garlic Cucumber Salad

For the pork chops with gnocchi and wild garlic cucumber salad, first salt the pork chops and roughly chop the thyme.

Heat 2 tablespoons of oil in a frying pan and sear the chops in it over medium heat for about 4 minutes on both sides. Add the thyme, wild garlic and butter and pour the foaming butter over the chops. After about 2 minutes, remove the chops from the pan and let them rest in aluminum foil.

Deglaze the butter and the roast residue with white wine, bring to the boil once and season with salt and pepper.

While the chops are resting, fry the gnocchi in olive oil until golden and season with salt and a little pepper.

For the cucumber and wild garlic salad, coarsely grate the cucumbers, mix with ¼ tsp salt and let stand for 10 minutes. Then squeeze the cucumbers and mix with the remaining ingredients. Season to taste with salt and pepper.

Arrange the pork chops on a plate together with the gnocchi and the sauce. Serve the wild garlic and cucumber salad separately with the pork chops with gnocchi.

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