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
Servings: 2


  • 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

Chef's Tip

When making spaetzle, work quickly so it all cooks evenly.


  1. Preheat a grill to 400°F and soak the plank in hot water for at least 15 minutes.
  2. Combine the mustard, honey, salt, and pepper. Brush liberally on the top of each chop.
  3. Place the chops on the plank and set on the grill. Close the lid and cook for 20-25 minutes or to desired doneness.
  4. While the chops are cooking, make the Spaetzle.
  5. Bring a large pot of salted water to a boil.
  6. Measure the flour into a medium bowl, slowly incorporate the eggs, milk, and nutmeg. Stir until combined into a thick batter.
  7. 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.
  8. 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.
  9. To serve, top the Spaetzle with slices of Pork chop.


*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Red Oak Grilling Plank