Spaetzle is a little like a noodle and a little like a dumpling and is oh so satisfying paired with a pork chop.
Total Time: 45 minutes
- Red Oak Grilling Plank
- 2 thick cut Bone-In Pork Chops
- 2 Tbsp Dark German Mustard
- 1 Tbsp Honey
- 1 tsp each Salt and Pepper + extra
For the Spaetzle
- 2 Cups Flour
- 4 ea Eggs
- 1/3 Cup Milk
- Pinch Nutmeg
- 2 Tbsp Butter
- 1 Tbsp Parsley, chopped
When making spaetzle, work quickly so it all cooks evenly.
- Preheat a grill to 400°F and soak the plank in hot water for at least 15 minutes.
- Combine the mustard, honey, salt, and pepper. Brush liberally on the top of each chop.
- Place the chops on the plank and set on the grill. Close the lid and cook for 20-25 minutes or to desired doneness.
- While the chops are cooking, make the Spaetzle.
- Bring a large pot of salted water to a boil.
- Measure the flour into a medium bowl, slowly incorporate the eggs, milk, and nutmeg. Stir until combined into a thick batter.
- Set a metal colander over the top of your pot of boiling water. Add the batter to the colander and use a rubber spatula to press the mixture through. The noodles cook almost instantly so when all the batter has passed through, remove the spaetzle and drain well.
- Heat a pan on the stove top over medium heat and melt the butter. Sauté the Spaetzle until slightly colored, season with salt, pepper, and parsley to taste.
- To serve, top the Spaetzle with slices of Pork chop.
*Keep a spray bottle of water handy in case of flare-ups.