Paprika Pork Chops with Spaetzle

Name: Paprika Pork Chops with Spaetzle
Prep time: 45 min
Cook time: 45 min
Total time: 2 h
Yield: 4
Cuisine: Austrian
Ingredients: 2 thick-cut pork loin chops, about 1 pound (450 grams) each; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon Dijon mustard; 2 cloves garlic, finely grated; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1½ cups all-purpose flour; 3 large eggs; ⅓ cup whole milk; ¾ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 3 tablespoons butter; 2 tablespoons fresh parsley, chopped; 1 tablespoon dill, chopped; 1 ounce pancetta, finely chopped; ½ small red cabbage, thinly sliced; 1 small onion, thinly sliced; 1 tablespoon butter; 1 tablespoon olive oil; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; ¼ cup water; ¼ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ head broccoli, cut into florets and stems sliced; 1½ tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

autumn, winter

Austrian

Yield: 4

Author: Katie Schenk

Paprika Pork Chops with Spaetzle

Prep time: 45 MinCook time: 45 MinInactive time: 30 MinTotal time: 2 Hour

These paprika pork chops bring together juicy, golden-seared pork, buttery homemade spaetzle, and just enough sweet-sour balance to make classic Alpine comfort food feel special.

Ingredients

For the Pork Chops

2 thick-cut pork loin chops, about 1 pound (450 grams) each
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon Dijon mustard
2 cloves garlic, finely grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

For the Spaetzle

1½ cups all-purpose flour
3 large eggs
⅓ cup whole milk
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons butter
2 tablespoons fresh parsley, chopped
1 tablespoon dill, chopped

For the Warm Red Cabbage

1 ounce pancetta, finely chopped
½ small red cabbage, thinly sliced
1 small onion, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
¼ cup water
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the Roasted Broccoli

½ head broccoli, cut into florets and stems sliced
1½ tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon white wine vinegar

Instructions

Pat the pork chops dry and season all over with the kosher salt. Place uncovered in the refrigerator for at least 30 minutes, or up to overnight.
Remove the pork chops from the refrigerator about 30 minutes before cooking. Mix the olive oil, smoked paprika, Dijon mustard, garlic, and black pepper together in a small bowl, then rub the mixture all over the pork chops, including the fat edges.
Preheat the oven to 425°F (220°C).
While the pork comes to room temperature, bring a large pot of salted water to a gentle boil. Whisk together the flour, eggs, milk, salt, and pepper until a thick, sticky batter forms, then let it rest for 10 minutes. Wet a cutting board and spread a thin layer of batter near one edge. Holding the board over the pot, use a knife, spatula, or bench scraper to scrape small strips of batter directly into the simmering water, dipping the tool into the water occasionally to prevent sticking. Work in batches and, once the spaetzle float, cook for another 1 to 2 minutes before removing with a slotted spoon. Set aside while you prepare the remaining components.
Cook the pancetta in a large sauté pan over medium heat until the fat renders and the pieces begin to crisp. Add the butter, olive oil, and onion, then cook for 5 to 6 minutes until the onion has softened.
Add the cabbage, salt, and pepper, and cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften. Stir in the white wine vinegar, Dijon mustard, honey, and water. Cover and cook for 10 to 15 minutes until tender but still holding some texture. Remove the lid and cook for another 2 to 3 minutes if needed until glossy. Taste and adjust seasoning if needed, then keep warm.
Toss the broccoli with the olive oil, salt, and pepper. Spread onto a baking sheet in a single layer and roast for 20 to 25 minutes until browned and crisp around the edges. Finish with the white wine vinegar.
Heat a large oven-safe skillet over medium-high heat. Place the pork chops fat-side down first and cook for about 2 minutes to begin rendering the fat, then lay the chops flat and sear for 3 to 4 minutes on the first side. Flip and cook for another 3 minutes on the second side.
Transfer the skillet to the oven and roast for 5 to 8 minutes, depending on thickness, until the pork reaches 140°F (60°C) internally. Transfer the chops to a plate and rest for at least 10 minutes before slicing.
While the pork rests, melt the butter in a large skillet over medium heat and cook until golden and nutty. Add the cooked spaetzle and sauté until lightly browned in spots, then toss through the parsley and dill.
Serve the sliced pork chops with the warm red cabbage, roasted broccoli, and brown butter herb spaetzle. Spoon any resting juices from the pork over the spaetzle before serving.

Costs

Total Cost: $12.77
Cost per Serving: $3.19

Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of salt, pancetta, cabbage, and dill from Whole Foods.