Berkshire Pork Chop with Caraway Spaetzle, Cabbage and Apple Fritters

RH Staff

Chef Janine Falvo, Carneros Bistro & Wine Bar at the Lodge at Sonoma

Yield: 1 serving.

1 Berkshire Pork Chop
as needed, thinly sliced cabbage as needed, butter

Caraway Spaetzle:
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground pepper
1 1/2 tsp. caraway seeds lightly toasted
1 egg, beaten
1/2-1/4 cup milk

APPLE FRITTERS:
2 apples, cut in small wedges oil for frying
1 egg, beaten
1/2 cup rice flour
1/2 cup all-purpose flour
as needed, ginger ale pinch of ground cinnamon

For spaetzle: In mixing bowl, combine all ingredients except milk. Add enough milk to make a stiff batter; cover dough and refrigerate. Let rest 1-2 hours. To cook, drop 1/2 tsp. batter from spoon or pastry bag into simmering lightly salted water, or put batter through colander or spaetzle-maker. Cook about 1 minute, until spaetzle floats.

For pork chop: Sear off park chop on hot grill or cast-iron skillet. In separate hot pan, melt butter, add thinly sliced cabbage and saute until cabbage is cooked and soft. Add spaetzle. Season with salt and pepper.

For apple fritters: Combine all fritter ingredients in mixing bowl to make thin batter. Refrigerate batter until ready to be used. Dip apple wedges into batter and fry in 375°F oil until batter is crispy.