"da Pork Chop"

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Peppercorn Sauce:
  • 3 tablespoons green peppercorns
  • 1/2 cup small diced onion
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red chile flakes
  • 1 ounce olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup Worcestershire sauce
  • 1 cup molasses
  • 2 tablespoons tomato paste
  • 2 quarts dark beef stock
  • 4 (20 ounce) double cut pork chops
  • Salt and pepper
  • 2 ounces butter
  • 2 cups prepared frozen spatzle
  • 1 cup spinach chiffonade
Directions

For the sauce: Saute peppercorns, onions, garlic, and chile in olive oil over medium heat for a few minutes. Add vinegar and Worcestershire and reduce by 1/2. Add molasses, tomato paste and beef stock. Simmer for 30 to 45 minutes to reduce by 1/3. Let cool and store until needed.

Season each chop with salt and pepper and grill or broil, until desired doneness. Meanwhile, heat the butter in a saute pan until it starts to brown. Turn down heat to a simmer and add spatzle and spinach. Cook for a few minutes until the spatzle is warm. Serve with green peppercorn sauce.


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