A delightful dish combining tender pork chops with a rich cider sauce, served over traditional spaetzle noodles.
Heat the olive oil in a skillet over medium heat.
Ensure the oil is hot before adding the pork to achieve a good sear.
Add the pork chops to the skillet and sear on both sides until browned.
Avoid overcrowding the skillet to maintain a high temperature for proper browning.
Add the onions to the skillet and cook until softened.
Stir occasionally to prevent the onions from burning.
Sprinkle the flour over the pork and onions, stirring to coat evenly.
This step helps thicken the sauce later.
Pour in the apple cider and add the carrots and rosemary. Stir to combine.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Cover the skillet and simmer on low heat for 30 minutes, until the pork is tender and the sauce has thickened.
Check occasionally to ensure the sauce doesn't reduce too much; add a splash of cider if needed.
Cook the spaetzle noodles according to the package instructions and drain well.
Toss the cooked spaetzle with a little butter to prevent sticking.
Serve the pork chops and sauce over the spaetzle noodles.
Garnish with a sprig of rosemary for a touch of elegance.
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