Peanut-crusted pork chops with spaetzle mac ‘n’ cheese by chef Nick Leahy of Nick’s Westside, Atlanta. Perfect for celebrating Georgia peanut season or Oktoberfest.
recipe 
yields
Serves 4
4 1-inch bone-in pork chops
3 eggs
1 cup flour
1 cup crushed peanuts
2 tablespoons herbs de provence
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
2 tablespoons blended oil
2 ounces butter
2 ounces flour
1 cup milk
4 ounces grated sharp cheddar
1/2 tablespoon hot sauce
1/4 tablespoon ground black pepper
1/8 teaspoon mace or nutmeg
Salt, to taste
2 cups flour
1/2 cup milk
4 eggs
1 teaspoon nutmeg
1 teaspoon white pepper
1 teaspoon salt
Ingredients
Pork Chops
Mac Sauce
Spaetzle
steps
Pork Chops
- Season flour with spices.
- Dredge pork chops in flour, then egg, then peanuts.
- Sear over medium heat in butter/oil mix in heavy-bottomed pan for 3 minutes per side, or until just golden.
- Transfer to 400-degree oven, and cook until internal temp reaches 140 degrees, about 8 minutes in convection. Remove from oven, and rest for 10 minutes.
For Mac and Cheese Sauce
- Melt butter over medium heat, stir in flour, and cook for 3 minutes.
- Add milk slowly, while stirring.
- Bring to boil, remove from heat, and stir in remaining ingredients.
Spaetzle
- Mix dry ingredients.
- Beat in 2 eggs, then ¼ cup milk, then 2 eggs, then last of milk.
- Press through a spaetzle press into boiling salted water, once cooked, place in an ice bath.
Mix 1/2 cup spaetzle with 3 ounces of sauce in an individual baking dish, top with 1 ounce cheddar, and bake at 400 degrees until golden and bubbly. Garnish with crispy onions and serve.
Date Published: 09.30.21
