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Recipe courtesy of Mike Ditka's Restaurant

Show: Food Network Specials

Episode: Touchdown Tables

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

Yield:: 4 servings

Level:: Intermediate

Ingredients

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

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.

My Private Notes

Name: "da Pork Chop"
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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