Restaurants›L'Abattoir›Snake River Berkshire Pork Chop Recipe

Snake River Berkshire Pork Chop Recipe

Inspired by L'Abattoir
Time1h
Serves2

Spätzle, Comté, Brussels sprouts, parsley

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Ingredients

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Pork Chop

Spätzle

Brussels Sprouts

Garnish

Method

Pork Chop

1

Cook the Pork Chop

Preheat oven to 375°F (190°C). Season the pork chops with olive oil, salt, and black pepper. Sear them in a hot skillet for 3-4 minutes on each side until browned, then transfer to the oven for 10-15 minutes until cooked through.

Spätzle

2

Make the Spätzle

In a bowl, combine flour and salt. Beat eggs and milk together, then mix into the flour until a thick batter forms. Boil salted water, then press the batter through a spätzle maker or colander into the water. Cook until they float, about 2-3 minutes, then drain and set aside.

Brussels Sprouts

3

Prepare the Brussels Sprouts

Trim and halve the Brussels sprouts. In a skillet, melt butter, add minced garlic and Brussels sprouts. Sauté until they are tender and caramelized, about 8-10 minutes. Season with salt and pepper.

Assembly

4

Plate the Dish

On a plate, arrange the spätzle, top with sautéed Brussels sprouts, and place the pork chop on the side. Garnish with grated Comté cheese and chopped parsley.