1 bone in pork chop about 1 inch thick

1 cup boxed or homemade spetzle

1/2 apple julienned

1 1/2 tablespoons apple cider vinegar

1 shallot sliced

1 cup wild arugula

1 tablespoon olive oil

2 tablespoons butter

Pre-heat oven to 350 degrees

In a medium sized pot bring water to a boil, salt and cook spaetzle as directed on the box

While spaetzle is cooking get a large cast iron pan hot over medium high heat add oil and 1 tablespoon of butter

Sear the pork chop on 1 side for about 5 - 6 minutes, then flip and put pan in oven for another 6 minutes

In a small bowl put the shallots and vinegar and let sit

In a large bowl put the arugula and apples

Pull the pork chop out of the oven, take it out of the pan and let rest

Put the pan back on the stove top over medium heat add the shallot and vinegar mixture and the rest of the butter  -- let cook in pan for 1 minute

Strain the spaetzle and add it to the bowl of arugula, pour the vinegar over everything, toss and place in a large bowl, and put the pork chop on top of the salad

Drizzle any remaining pan dressing over the top and serve