Peanut Crusted Pork Chops with Spaetzle Mac and Cheese

steps

For the pork chops

1. Preheat oven to 400 degrees. Whisk together flour and spices and place in a shallow bowl or container with sides about 2 to 3 inches high. Beat eggs and place in another similar container. Place crushed peanuts in a third container. Dredge pork chops in flour mixture, then egg, then peanuts.
2. In heavy-bottomed pan over medium heat, add butter and oil. When butter is melted, sear pork chops for 3 minutes per side, or until just golden.
3. Place chops in a 9×13 baking dish and transfer to oven; cook until internal temperature reaches 140 degrees, about 8 minutes in convection. Remove from oven, and rest for 10 minutes.

For the spaetzle mac and cheese

1. Make the sauce: In a skillet, melt butter over medium heat; stir in flour, and cook for 3 minutes.
2. While stirring, add milk slowly. Bring to boil, remove from heat, and stir in remaining ingredients.
3. Make the spaetzle: Bring a large pot of salted water to a boil, and prepare an ice bath. In a medium mixing bowl, whisk together flour and spices. Beat in 2 eggs, then ¼ cup milk, then remaining 2 eggs, then remaining milk.
4. Press through a spaetzle press into boiling salted water. Spaetzle will float to the top when done, about 2 to 3 minutes. Immediately remove to ice bath.
5. To assemble: Preheat oven to 400 degrees. In an individual baking dish, mix ½ cup spaetzle with 3 ounces sauce, top with 1 ounce cheddar, and bake until golden and bubbly. Garnish with crispy onions and serve.