September 26, 2003 recipe from Chef Chris Manning:

Gnocchi Marinara and Pork Milanese

2 Tblsp. Extra virgin olive oil
1 Cup Diced Spanish onion
½ cup diced green bell pepper
2 cloves minced garlic
½ cup fresh basil, sliced thin
3 cups plum tomatoes diced fine
1 pound cheese gnocchi, cooked
4-4oz center cut pork chops
1 cup seasoned bread crumbs
¼ cup all purpose flour
¼ cup grated parmesan cheese
2 Tblsp. Butter
1 Tblsp. Vegetable oil
1 Tblsp. Fresh chopped Parsley

In a 4 Qt. Sauce pan, add the olive oil and onion. On medium to high heat, sauté until onion is just starting to wild. Add the garlic and cook for only 30 seconds. Add the tomatoes and basil and simmer for 10 minutes. Add the gnocchi, stir and cover to keep warm. 

Blend together the breadcrumbs, flour and cheese in a shallow pan. Add the pork shps and coat well. Heat the butter and oil together on medium heat in a 12” skillet or sauté pan. Saute the chops for 3 minutes each side, or just until browned. Divide the pasta into four pasta bowls. Top with a pork chop and garnish with the parsley.