In a bowl, mix together the minced garlic, olive oil, white wine vinegar, Dijon mustard, honey, salt, black pepper, and chopped thyme. Place the pork chops in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, preferably overnight.

Cooking the Onions

Caramelize the Onions

In a skillet, melt butter over medium heat. Add the sliced onions and cook until they are soft and caramelized, about 15-20 minutes. Stir in the curry powder, salt, and pepper, and cook for an additional 5 minutes. Set aside.

Making Spätzle

Prepare the Spätzle Dough

In a large bowl, combine the flour, eggs, milk, and salt. Mix until smooth. Bring a large pot of salted water to a boil. Using a spätzle maker or a colander, press the dough into the boiling water. Cook until the spätzle float to the surface, about 2-3 minutes. Remove with a slotted spoon and toss in melted butter.

Preparing Rotkohl

Cook the Red Cabbage

In a pot, combine the shredded red cabbage, grated apple, chopped onion, apple cider vinegar, brown sugar, salt, and pepper. Cook over medium heat for about 30 minutes, stirring occasionally until the cabbage is tender.

Grilling the Pork

Grill the Pork Chops

Preheat a grill to medium-high heat. Remove the pork chops from the marinade and grill for about 6-8 minutes on each side, or until they reach an internal temperature of 145°F (63°C).

Serving

Plate the Dish

Serve the grilled pork chops topped with caramelized curried onions alongside the spätzle and rotkohl.