Rattsherren Pfanne Or (Pork, Mushroom & Spaetzle W

• 8 - 3/4 inch thick slices of pork loan (trimmed)
• Flour for dredging
• pinch of salt & pepper
• 2 Table spoons Butter divided for Sauteing meat and mushrooms
• 2 Cup sliced Mushrooms
• 1 teaspoon beef base or 1 beef bouillon cube
• 2 Cup grated Fontina Cheese
• 2 - 3 Cup Spaetzle or Ziti noodles (make ahead)
• Parsley for garnish

1. Slice pork, trim fat, sprinkle with salt & pepper, dredge in flour.
2. Sear Pork in Butter for a couple of minutes on each side
3. Add teaspoon of stock with enough water to pan to almost cover meat.
4. Braise for 25 - 30 minutes and remove pork from pan to a plate.
5. While pork is braising make the spaetzle or the noodles according to package directions.
6. In a separate pan, saute the sliced mushrooms in the remaining 1 TBS of butter.
7. Add mushroom mixture to liquid from pork and simmer 5 - 10 Minutes.
8. Preheat oven to 350 degrees C
9. Spread half the spaetzle or ziti noodles in bottom of medium oven proof pan or casserole, or in 4 seperate baking dishes. Arrange meat over spaetzle and pour mushrooms & juice over it
10. Next spread on half the cheese followed by remainder of Spaetzle or Noodles
11. Finish with remaining cheese.
12. Bake at 350 for 15 - 20 minutes
13. Garnish finished product with parsley, put hot pan on a plate to serve
14. Enjoy with a side of Red Cabbage or Sauerkraut.

pork loan, flour, salt, butter, mushrooms, beef base, cheese, spaetzle, parsley

Taken from www.epicurious.com/recipes/member/views/rattsherren-pfanne-or-pork-mushroom-spaetzle-w-1208554 (may not work)