"da Pork Chop"
- "da Pork Chop"
Recipe courtesy Mike Ditka's Restaurant
TVFN Special, Show #TGSP02: Touchdown Tables
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