Marinate chops in beer and water for 24 hours. Drain.
Dredge chops in flour, then egg, then pretzel crumbs.
Sear chops in sauté pan or flat top grill until internal temperature of 155 degrees is reached.
For the Cheesy Spätzle, bring cream to a simmer. Add spätzle, cheese, and salt and pepper.
Serve with Pork Chop with Cheesy Spätzle and roasted asparagus.