Mustard Pork Chops with Mini Potato Dumplings

Mustard Pork Chops with Mini Potato DumplingsSo, as of about 2 months ago, I am surrounded by Duolingo. My dad’s learning French, I’m learning Italian, both gorgeous Romance languages. However, my SO is learning German which sounds a bit… rougher? After receiving dozens of threatening-sounding text messages as Miguel decided it was a great way to practice (why me?), I decided to use it as inspiration, with the help of an Austrian cookbook my parents brought me back from a recent trip. Pork chops on the bone are the only way of eating them. It’s a hands-on, grease-faced event. A mustard cream pan sauce bumps up the chops to a whole new level of flavor, and mellow mini potato dumplings, known in Austria as knodel, are the perfect starchy gnocchi-like side.

Mustard Pork Chops with Mini Potato Dumplings

Mustard Pork Chops with Mini Potato Dumplings

Mustard Pork Chops with Mini German Potato Dumplings

Course Main Course
Cuisine German
Servings 4 servings


Mini Potato Dumplings

  • 1 1/4 cup all-purpose flour
  • 3 tbsp cornmeal
  • 1/8 tsp ground nutmeg
  • 1 tsp salt
  • 1 3/4 cup mashed russet potatoes*
  • 2 large egg yolks

Mustard Pork Chops

  • 4 bone-in pork chops
  • salt and pepper
  • 1/2 cup white wine
  • 1/4 cup ham or pork broth
  • 1/2 cup heavy cream
  • 2 tbsp whole grain mustard
  • 1/2 tsp chopped dried rosemary


Mini Potato Dumplings

  1. In a bowl, whisk together flour, cornmeal, nutmeg, and salt. In a separate bowl, stir together potatoes and egg yolks, then gradually add in the dry ingredients and mash until combined. Do not over mix. Shape 1"-sized balls and set aside.

  2. Bring a large por of salted water to a boil over medium-high heat. Working in batches as needed, cook the dumplings until cooked throughout, about 5-6 minutes. Don't overcrowd the pot or the dumplings may stick together. Remove the dumplings from the boiling water with a strainer and serve.

Mustard Pork Chops

  1. Season the pork chops with salt and pepper. Heat a large pan over medium-high heat and cook the pork chops about 4-6 minutes per side, until browned. Keep in mind the ideal internal temperature should be between 130-140°F. Transfer to a plate and set aside.

  2. In the same pan, add the wine and broth and stir, scraping any bits off the bottom. Lower the heat to medium-low and whisk in the cream, mustard and rosemary and cook for 3-5 minutes, stirring often. Pour the sauce over the pork chops and serve with the dumplings.


The easiest way of preparing the potatoes is by 'baking' them in the microwave, cut them in half lengthwise, letting them cool, and then scooping out the insides and mashing them. Discard (or compost) the potato peels.

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