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Peanut Crusted Pork Chops & Spaetzle


Pork Chops

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

Mac Sauce

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


Pork Chops

  1. Season flour with spices.
  2. Dredge pork chops in flour, then egg, then peanuts.
  3. Sear over medium heat in butter/oil mix in heavy-bottomed pan for 3 minutes per side, or until just golden.
  4. 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

  1. Melt butter over medium heat, stir in flour, and cook for 3 minutes.
  2. Add milk slowly, while stirring.
  3. Bring to boil, remove from heat, and stir in remaining ingredients.



  1. Mix dry ingredients.
  2. Beat in 2 eggs, then ¼ cup milk, then 2 eggs, then last of milk.
  3. 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.



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