Recipe courtesy of Mike Ditka's Restaurant

"da Pork Chop"

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 4 servings
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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


  1. 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.
  2. 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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