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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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 |
4 (20 ounce) double cut pork chops |
salt and pepper |
2 ounces butter |
2 cups prepared frozen spatzle |
1 cup spinach chiffonade |
Directions:
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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