15 Minute Sautees

Chop shallots for the pan sauce.

Place boneless pork chops in a resealable plastic bag with water to pound them.

Pound the pork chops until they are thinner and more tender.

Boil water in a large pot for spätzle.

In a bowl, whisk together 2 eggs, salt, and approximately 1 cup of water.

Add 2 cups of flour and a pinch of nutmeg to the egg mixture, stirring until the batter is smooth and drips from the spoon.

Prepare a spätzle maker over the boiling water and pour the batter into it, allowing it to drip into the pot.

Boil the spätzle for about 3-4 minutes, stirring occasionally to prevent sticking.

Drain the spätzle and return it to the pot, adding 2 tablespoons of butter and covering it until the pork is done.

Season the pork chops with salt and flour them right before cooking.

Heat 2 tablespoons of olive oil in a pan and add the floured pork chops, cooking for about 2 minutes on each side until golden brown.

Remove the pork from the pan and add chopped shallots to the same pan, cooking until they are caramelized.

Add white wine to deglaze the pan and scrape up any bits stuck to the bottom.

Stir in 1.5 tablespoons of Hungarian paprika and 1 tablespoon of caraway seeds to bloom the spices.

Equipment Needed

Spice Level:

Dietary

Allergens