Peanut Crusted Pork Chops with Spaetzle Mac and Cheese

By: Hannah Lee Leidy
Peanut crusted pork chop

This riff on two German staples, schnitzle and spaetzle, by chef Nick Leahy of Nick’s Westside, Atlanta, is perfect for celebrating Georgia peanut season or Oktoberfest.

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Serves 4

    Pork chops
  • 1 cup flour
  • 2 tablespoons herbs de Provence
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 eggs
  • 1 cup crushed peanuts
  • 4 (1-inch) bone-in pork chops
  • 2 tablespoons butter
  • 2 tablespoons blended oil
  • Mac and cheese sauce
  • 2 ounces butter
  • 2 ounces flour
  • 1 cup milk
  • 4 ounces grated sharp cheddar
  • ½ tablespoon hot sauce
  • ¼ tablespoon ground black pepper
  • ⅛ teaspoon mace or nutmeg
  • Salt to taste
  • Spaetzle
  • 2 cups flour
  • 1 teaspoon nutmeg
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 4 eggs, divided
  • ½ cup milk, divided
  • 4 ounces grated sharp cheddar

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.
  • Recipe By
    Nick Leahy of Nick’s Westside in Atlanta

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