Spätzle is a kind of soft egg noodle found in the cuisines of southern Germany. Our Estate Chef has given this traditional element a modern twist by combining it with juicy grilled pork, Brussel sprouts, kale, & bacon – all topped with a freshly-made mustard seed vinaigrette. Es schmeckt ausgezeichnet! (It’s delicious!)
¼ cup whole-grain mustard
1 Tbsp Dijon mustard
½ cup champagne vinegar
1 tsp salt
2 cups + 1 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
1 ¼ lb flour
2 tsp salt
2 tsp coarse-ground black pepper
¾ tsp baking powder
2 cups half & half
4 each bone-in pork chops, 8-10 oz each
1 lb thick cut bacon, cut into medium-sized chunks
1 lb Brussel sprouts, quartered
1 bunch Lacinato kale, roughly chopped
2 Tbsp Round Pond Cabernet-Merlot Red Wine Vinegar
4 Tbsp butter
For the Vinaigrette:
Combine both mustards, champagne vinegar, and salt in a mixing bowl. Slowly add 2 cups of Round Pond Italian Varietal Extra Virgin Olive Oil, whisking to fully incorporate all the ingredients. Put aside for plating.
For the Spätzle:
Place the flour, salt, pepper, and baking powder in a large mixing bowl. In a separate mixing bowl, whisk the eggs and half & half together. Add to the flour mixture whisk until smooth. Cover the bowl of batter with plastic wrap and let it rest in the refrigerator for a half-hour.
Next, bring a large pot of salted water to a boil. Prepare an ice water bath for putting spätzle in once it comes out of the boiling water. Over the pot of boiling water, place a large-holed colander. Spoon batter into the colander and press through the holes with a rubber spatula, allowing the batter to drop into the boiling water (you will need to do this in multiple batches to use up all batter). Once the spätzle comes to the surface of the boiling water, let it cook for 30 seconds and then scoop it out of the water with a small, hand-held strainer. Plunge it into the ice/water bath. Once you have used all the batter and have completely cooled off the boiled spätzle, remove it from the ice water and place it on a baking tray lined with paper towels to dry.
For the Pork Chops:
Season pork chops with salt as pepper and place the grill, cooking to your desired doneness. When done, remove from the grill and let rest.
Add a tablespoon of Round Pond Italian Varietal Extra Virgin Olive Oil to a hot, non-stick sauté pan, followed by the bacon and Brussel sprouts. Cook mixture until the Brussel sprouts are al dente, and then add kale and dried spätzle, tossing in pan to mix. Add the Round Pond Cabernet-Merlot Red Wine Vinegar and butter and repeat tossing. Cook for another 2 minutes, then turn off heat.
To serve, place a large scoop of the spätzle mixture on to a plate and top with a pork chop. Drizzle with mustard seed vinaigrette and enjoy!