"da Pork Chop"
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
788
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).