Mike Ditka's "Da Pork Chop"

Yield: 4 servings

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

Pork

• 4 (20 ounce) double cut pork chops
• Salt and pepper 2 ounces butter
• 2 cups prepared frozen spaetzle
• 1 cup spinach chiffonade

Instructions

Peppercorn Sauce

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

Pork

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

Attribution

Posted by Friend at Recipe Goldmine 9:07:03pm 10/1/03.

Source: foodtv.com - Recipe courtesy Mike Ditka's Restaurant, Chicago, Illinois