Eating In: Pork, Spätzle, and "Sauerkraut"
By Amanda and Ben Page
This week, we took the phrase “Eating In” very seriously. With those pesky credit card bills from the the holidays rolling in, we decided to forgo dining out for inspiration and turn instead to the cold hard cash in our wallets. We gave ourselves exactly $10* to purchase ingredients for a delectable meal for two. We wanted three components (protein, vegetable and starch) on our plates. And we still intended to shop at Whole Foods.
The task proved even more challenging than we anticipated, especially after our meat of choice -- pork -- consumed half our budget. After many revisions, we came up with a German-influenced menu that is both cost-efficient and time-friendly: Seared Pork with Garlic Spätzle and Red Cabbage “Sauerkraut.”
If you still have some cash in your pocket after paying off those credit card bills, treat yourself to a bottle of wine. In keeping with our budgetary interests, we chose one that mirrored our food spending: for $9.99 at Schneider's of Capitol Hill (disclosure: Ben works at Schneider's), we picked up a bottle of the 2004 “Grange des Rouquette” Marsanne/Viognier from Pays d’Oc. Its crisp acidity and lemon flavors pairs well with the tangy “sauerkraut,” while its underlying mineral notes complement the pork and spätzle.
* Our $10 budget assumes that you have a few basic pantry items: salt, pepper, oil and vinegar. If you're missing one of these staples and need to purchase any or all, you will, of course, exceed the allotted $10.
Shopping List
1 small bag of all-purpose flour
2 eggs
1 small head of red cabbage (about 1½ pounds)
¾ lb. bone-in pork chop
1 bunch of flat leaf parsley
1 head of garlic
(if not in your pantry: salt, pepper, olive oil, vinegar (apple cider, white wine or red wine))
Recipes
Red Cabbage “Sauerkraut”
Total prep time: 5 minutes.
1. Peel off the outer layers of the cabbage and discard them. Cut the head in half and remove the core. Thinly slice all of the cabbage.
2. Peel 2 cloves of garlic and thinly slice.
3. Heat a medium-sized sauté pan over medium-high heat. Add about 2 Tbsp. of oil (we used extra virgin olive oil). Add the garlic and sauté for about 1 minute. Add the sliced cabbage and season with salt and pepper. Stir until cabbage begins to soften.
4. Transfer to a small pot, add ¼ cup of water, 2 Tbsp. of vinegar (we used apple cider, but red wine or white wine vinegar will work) and keep on medium heat. Stir occasionally.
Spätzle
Total prep time: 15 minutes.
1. As you begin to make the Spätzle batter, heat a large pot of water on the stove.
2. Combine 6 oz. (by weight) of all-purpose flour (about 1⅓ cups), with 2 eggs, ½ cup of water, ¼ tsp. of salt, and 1/8 tsp. of ground black pepper. Mix by hand or with a fork until smooth. The batter should be slightly runny.
3. Cover a baking tray with plastic wrap and place it near your pot of water. Add about 2 Tbsp. of salt to your water (which should, by now, be boiling).
4. Using a slotted spoon or a pasta strainer, slowly drop the batter into the water by letting it run through the holes. For evenly shaped spätzle do not rush the drips through the holes.
5. Simmer Spätzle for 4-5 minutes. Remove from the water and lay out on your tray to cool.
Pork and Finishing
1. Chop 2 cloves garlic and about ¼ cup of flat leaf parsley.
2. Heat 1 small sauté pan for the pork and 1 medium pan for the Spätzle.
3. Season both sides of your pork chops with salt and pepper.
4. Add 1 Tbsp. of oil to the small pan. As soon as it heats up (but not smoking), carefully place each pork chop in the pan (the pork should sizzle immediately). Sear for 2-3 mins on each side. Depending on the thickness and desired temperature, the time will vary.
5. As the pork is cooking, add about 1 Tbsp. of oil to the medium pan. Add the Spätzle and sauté until they turn slightly golden in color. Toss in garlic and sauté for another minute. When you are ready to serve, add the parsley.