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"da Pork Chop"

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  • Jamie Rahm
    da Pork Chop Recipe courtesy Mike Ditka s Restaurant TVFN Special, Show #TGSP02: Touchdown Tables Peppercorn Sauce: 3 tablespoons green peppercorns 1/2 cup
    Message 1 of 1 , Oct 28, 2001
      "da Pork Chop"
      Recipe courtesy Mike Ditka's Restaurant
      TVFN Special, Show #TGSP02: Touchdown Tables

      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

      4 (20 ounce) double cut pork chops
      Salt and pepper

      2 ounces butter
      2 cups prepared frozen spatzle
      1 cup spinach chiffonade

      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.

      Yield: 4 servings
      Prep Time: 15 minutes
      Cook Time: 1 hour
      Difficulty: Medium
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