Pork Chops w/Rye Spaetzle, White Wine–Poached Rhubarb + Spinach

This recipe makes more spaetzle than you probably need for four people, but making spaetzle can be a bit of a project, and it freezes well. So, I make the full batch, serve what I want on the day, and pop the rest into the freezer for another time. When using from frozen, simply pull the container from the freezer and let thaw in the fridge overnight before using just as you would fresh spaetzle.