I recently remembered that I had not prepared another favorite menu in a while. The pork chop is brined ahead of time (which is easy to do), and then drained and grilled over low heat in a grill pan on top of the stove with smoked paprika. The spaetzle dough can easily be made ahead and actually should chill in the refrigerator before passing it through a spaetzle-maker or a large hole grater into the pot of boiling water.

Brined pork chop grilled with smoked paprika seasoning
Grainy mustard spaetzle with melted butter-Dijon sauce
Braised greens
Apple wedges roasted with pearl onions

Maple ice cream Chez Edouard