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Rye-Caraway Schupfnudeln with Seared Pork and Dijon Cream Sauce

Servings: 4 to 6

A simple cream sauce tames the double-pork goodness and gives the earthy schupfnudeln made with rye and caraway something to soak up.


For the schupfnudeln

  • 1 lb. small russet potatoes
  • 1 cup rye flour
  • 1/2 cup all-purpose flour; more for dusting
  • 1 Tbs. caraway seeds, toasted and ground
  • 1  tsp. kosher salt; more for cooking
  • 2  eggs
  • 2 Tbs. unsalted butter

For the pork

  • 8 pork cutlets, cut 1/4 to 1/2 inch thick (1-1/4lb.)
  • 1/2  tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 slices prosciutto or bacon
  • 1 large shallot, thinly sliced
  • 1/4 cup dry white wine
  • 1 Tbs. cornstarch
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 Tbs. country Dijon mustard
  • 4 dill or sweet gherkins, finely chopped
  • Chopped fresh flat-leaf parsley, for garnish


Make the schupfnudeln

Cook the potatoes according to the Basic Schupfnudeln recipe.

Place potatoes in a large bowl. Add the rye flour, all-purpose flour, caraway, and salt, tossing until potatoes are coated. Make a well in the center and add the eggs. Stir until eggs are blended, then mix into the potatoes until a dough forms. Use your hands to continue mixing until the dough feels cohesive, adding a little more all-purpose flour as necessary so it’s not sticky.

Lightly dust a work surface with flour. Pinch off a handful of dough, roll it in the flour to coat, then use both hands to roll it into a 1/2-inch- thick rope.  Shape, boil, and cook in butter according to the Basic Schupfnudlen recipe.

Make the pork and sauce

Season the pork cutlets with salt and pepper. In an extra-large skillet, cook the prosciutto over medium heat until crisp. Remove the prosciutto, drain it on paper towels, then crumble.

Increase heat to medium-high. Add pork to skillet, half at a time. Cook about 3 minutes or until still slightly pink in center, turning once. Remove pork from pan. Repeat with remaining pork. Remove pan from heat. Cover and keep warm.

Add the shallots to the pan and cook until tender, about 3 minutes, stirring to scrape up the browned bits. Add the wine and simmer until slightly reduced, about 2 minutes. In a small bowl, whisk together the cornstarch and 1 Tbs. water until smooth. Stir in the broth, cream, and mustard until combined, then add to the skillet. Bring to boil. Cook, stirring, over medium-high heat until the sauce is slightly thickened, 2 to 3 minutes. Return the pork to the skillet and heat through. Serve with the schupfnudeln. Top with prosciutto, chopped gherkins, and parsley.


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