In Germany, spaetzle is as popular as French fries, eaten with just about anything. When I started cooking spaetzle at the Cafe, people went so crazy for it that I had to start making extra batches to freeze because diners were stopping in and buying the uncooked spaetzle right off me so they could cook it up themselves at home for dinner! If only they knew how easy they are to make, based on simple pantry ingredients and some fresh herbs. They really class up a simple dish of pork chops, though!
Chops
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1⁄2 teaspoon salt
1⁄4 cup coarsely ground black pepper
2 teaspoons canola oil
Spaetzle
4 cups all-purpose flour
3 large eggs
1 cup low-fat or whole milk
2 teaspoons lemon juice (optional)
1⁄4 teaspoon salt
All-purpose flour
3 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped tender herbs (such as basil, chives, or tarragon)
Season the chops. To prevent the pork chops from curling as they cook, make 2 or 3 small, vertical cuts into the fat and silver skin surrounding the meat on each chop. Season the chops with the salt. Place the pepper on a plate and shake the plate a little to evenly disperse it in a single layer. Dip one side of each chop in the pepper, then place the chop on a plate. Cover with plastic wrap and refrigerate.
Make the spaetzle. Place the flour in a large bowl and make a well in the center. Whisk the eggs, milk, lemon juice (if using), and salt together in a small bowl and pour into the well. Combine using a wooden spoon to create a dough. Generously flour a sheet pan. Break off pieces of dough (about 1⁄3-cup knobs), roll into a 1⁄4″-thick rope, flatten slightly, and cut into 1⁄4″-long pieces. Repeat with the remaining dough.
Boil the spaetzle. Bring a large pot of salted water to a boil. Boil the spaetzle until cooked all the way through, 10 to 15 minutes, and then drain in a colander and rinse under cold water. Line a sheet pan with paper towels and place the spaetzle on it to drain for a few minutes before cooking or freezing (if freezing the spaetzle, leave it on the sheet pan and freeze for 1 hour, then transfer to a few quart-size resealable freezer bags for up to 3 months).
Cook the pork chops. While the spaetzle boils, start the chops. Heat a large skillet (preferably cast iron) over medium-high heat for 1 minute. Add the oil and then the pork chops, pepper-side down. Cover and cook the chops until the pepper is browned, 3 to 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking until the chops are cooked through, an additional 3 to 4 minutes. Transfer to a platter to rest.
Brown the spaetzle. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add enough spaetzle to fill the pan in a single layer (you will need to brown them in batches) and cook, stirring occasionally, until browned on all sides, about 4 minutes. Repeat with another tablespoon of butter and the remaining spaetzle. Transfer the spaetzle to a serving bowl and toss with the remaining butter and herbs and add a pinch of salt if needed. Serve with the chops.
D2D
Avoid small bottles of spices if you can and instead buy spices in bulk at ethnic markets, health-food stores, or warehouse stores for big savings—often up to 50 cents per ounce. that said, buy your bulk spices with caution—it doesn’t pay to purchase a big bag of ground turmeric if you barely ever use it. remember, dried, whole spices only stay fresh for about 1 year, while ground spices give you even less wiggle room at 6 months. so when it comes to spices, just buy what you will honestly use (peppercorns, dried oregano, cinnamon, whole nutmeg, etc.) in bulk—or better yet, divvy up your booty with friends so everyone can take advantage of a manageable amount of fresh spices at a fraction of the cost.
D2D
If you like to try out new wines,
a great idea is to mix and
match different kinds of wine
to create a customized 12-pack
case. Most wine shops offer a
by-the-case discount, which
comes in especially handy for
