Berkshire Chops with a German Twist

When temperatures start to drop, diners look to eat where the atmosphere is pleasing, the decor is cozy and the menu offers something for everyone. The historic Ho-Ho-Kus Inn & Tavern checks all the boxes with its tavern, library bar and newly renovated wine room for dining options. To bring in chillier weather, Executive Chef Troy Piegaro has offered up this Berkshire Pork Chop with Roasted Garlic German Spaetzle recipe for all to enjoy.

1 E. Franklin Turnpike, Ho-Ho-Kus, New Jersey, 201.445.4115,

Double Cut Bone-In Berkshire Pork Chop with Roasted Garlic German Spaetzle

 Roasted Garlic Puree

Made prior to preparing Spaetzle


1. Preheat oven to 400 degrees.

2. Using a whole garlic bulb, wrap in foil and place in oven for 30 minutes or until soft. 

3. Let cool, and squeeze contents of each clove into a small dish. Reserve for spaetzle recipe.



1 cup flour

1/2 cup milk

1 egg


1 tablespoon roasted garlic puree

1 long prepared chorizo link, diced

2 tablespoons butter


1. Lay paper towels on a sheet pan.

2. In a large saucepot, fill two-thirds with water, add a generous pinch of salt and bring water to rapid boil.

3. In a bowl whisk flour, milk, egg, salt and roasted garlic puree consistency is thicker than pancake batter. 

4. Take a small handful of mixture, place into pasta strainer and drop into boiling water. Boil in batches until done (when they float to top). 

5. Remove each batch with a slotted spoon and place into ice bath to stop cooking. Strain on paper towels. Continue until spaetzle mixture is finished. Keep reserved on paper towels after cooling. Set aside.

Pork Chops


2 14-ounce double-cut bone-in Berkshire pork chops

2 tablespoons cooking oil

Fresh parsley

1 sprig rosemary

6 chives, minced (for garnish)


1. Salt and pepper both sides of pork chops.

2. Sear on medium-high heat, approximately 3 minutes on each side, then transfer to 400-degree oven for 8-10 minutes, depending on thickness. Internal temperature should be between 135-145 degrees F and should not exceed 160 degrees F (to prevent dryness). Inside will be slightly opaque pink.

Dijon Cognac Sauce


1 shallot

2 cloves garlic

3 tablespoons cognac (or brandy)

2 tablespoons Dijon mustard

1/2 cup heavy cream

1 sprig each rosemary and thyme

2 tablespoons butter

1. While pork chops are finishing in oven, mince shallot and garlic.

2. Sauté in medium saucepan with lid on medium-high heat. 

Note: The next step requires a flame, so proceed with caution and use oven mitts. 

3.Take pan off and away from burner, step back and carefully add cognac. Expect a sudden flame when returning to stove. If it does not ignite, tilt pan slightly so alcohol ignites (flambé) from the cognac and burns off alcohol for 10 seconds. 

4. Immediately cover with pan lid to extinguish flame. Add the mustard, heavy cream and minced herbs. Reduce by half, until you see thick bubbles.

5. Add butter and salt to taste. Pour into gravy dish. 

6. Set aside in warm place.

Remove pork chops from oven and place on warm spot on stove. Pour 1 tablespoon oil in clean saucepan on medium heat. Add diced chorizo, and cook for 1 minute. Toss to heat evenly. Add cooked and cooled spaetzle and saute for 3 minutes or until all is heated and combined. Add butter and melt. Add salt to taste and toss with spaetzle. Serve with pork chop and sprinkle with generous pinch of parsley, rosemary and chive mix. Add generous spoonful of sauce on top of chop (and more spaetzle if desired). Serve with pan-roasted seasonal root vegetables.