Posted by Friend 9:07:03pm 10/1/03

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

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 spaetzle
1 cup spinach chiffonade

For the sauce: Saut?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 saut?pan until it starts to brown.

Turn down heat to a simmer and add spaetzle and spinach. Cook for a few minutes until the spaetzle is warm. Serve with green peppercorn sauce.

Yield: 4 servings