This is a dish that is comfort food for me. I grew up eating this frequently at home, as it was part of our rotation in Spätzle-based meals. This picture shows it with spaghetti, and I have to say it documents probably the only time I have ever had it without Spätzle. This is not because it’s not good with spaghetti (it’s quite good actually) but because the sauce is so good there usually are only Spätzle left over after the meal. Though in my family, we always calculated with extra Spätzle because we all loved them so much.
The name, Geschnetzeltes, actually refers to the way the meat is cut. The dish comes from Switzerland, but is prepared in southwest Germany as well. I always thought of it as “traditionally German” though it doesn’t seem to be as traditional as I thought. But it’s still well-liked among Germans as well!
It’s a really easy meal to prepare, one I actually prepared while teaching my friend Ben some cooking techniques. Many butchers will even cut the meat in small strips for you, so you don’t have to do it (if you’re lazy, like me, or don’t have great knives, like me). This saves a lot of time in the cooking process, and you can make the Spätzle while making the sauce.
for each person use:
1/4 cup finely chopped Onions
ca. 200g (just under a half a pound) Pork Chops, cut into thin strips
1 tsp Flour
100-150ml (1/2 to 2/3 cup) Whipping Cream
Salt and Pepper
finely chopped Parsley (garnish)
On medium-high heat, sauté the onions until clear (don’t brown!). Add the pork and continue sautéing until meat is browned on all sides. Dust with flour and add cream, stirring to loosen the flavors left on the bottom of the pan from the pork. Let simmer. During this time prepare Spätzle. Season the sauce and put into serving bowl. Sprinkle with parsley garnish and serve hot over Spätzle. Very good accompanied with a green salad that’s been tossed with a balsamic vinaigrette (to eat on same plate, because the flavors mingle and taste excellent!).