Peanut Crusted Pork Chops & Spaetzle

Peanut crusted pork chop

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.

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Serves 4

    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
  • Spaetzle
  • 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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