"da Pork Chop"

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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

Four 20-ounce double cut pork chops

Salt and pepper

2 ounces butter

2 cups prepared frozen spatzle

1 cup spinach, chiffonade