Pork Chops With Peach And Pineapple Compote

Serve with 10 oz bone-in chops, grilled

Compote:

Ingredients:

1/4 of a peach (sliced)

About 1/4 c pineapple

2 tbsp brandy

2 tbsp sugar

water

2 tsp butter

In a hot pan with light oil cook the fruit until golden brown. Deglaze with brandy and reduce half way. Add the sugar and water to make the caramel. Once in the caramel stage, remove from heat and add your butter stirring frequently making sure the sauce doesn't break. Pour over pork chop.

Gnocchi

Ingredients:

2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

1 12-ounce container fresh ricotta cheese, drained

1 cup finely grated Parmesan cheese (about 3 ounces)

2 tablespoons (packed) golden brown sugar

2 teaspoons

1/2 teaspoon freshly ground nutmeg

2 3/4 cups (about) all purpose flour

1 cup (2 sticks) unsalted butter

Instructions:

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Transfer to baking sheet.