Originally Posted by GotGarlic
Absolutely, that sounds great
I'd make a pan sauce for the chops to go on the spaetzle - maybe mustard and cider?
Hey GG... DH is not much on cider flavor, but here is the recipe I thought about trying on the pork chops which I found here
Pork Chops with Herbs
4- 7 ounce boneless Pork Chops
1 teaspoon rosemary
1/2 teaspoon sage
1/2 clove garlic, chopped
Salt and freshly ground black pepper
1 cup water
1/2 cup dry white wineMix the rosemary, sage, garlic, salt and pepper. Rub the pork chops with the mixture.
Place the pork chops in a large greased skillet, add the water and cover. Simmer until all the water has evaporated, about forty-five minutes. Remove the cover and brown the pork chops in their own fat.
Add the wine and cook about one minute, turning the pork chops occasionally. The wine should be almost evaporated before serving.
You think that recipe might work with the spatzel?