da Pork Chop

• 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

1. For the sauce: Saute peppercorns, onions, garlic, and chile in olive oil over medium heat for a few minutes.
2. Add vinegar and Worcestershire and reduce by 1/2.
3. Add molasses, tomato paste and beef stock.
4. Simmer for 30 to 45 minutes to reduce by 1/3.
5. Let cool and store until needed.
6. Season each chop with salt and pepper and grill or broil, until desired doneness.
7. Meanwhile, heat the butter in a saute pan until it starts to brown.
8. Turn down heat to a simmer and add spatzle and spinach.
9. Cook for a few minutes until the spatzle is warm.
10. Serve with green peppercorn sauce.

green peppercorns, onion, garlic, red chile flakes, olive oil, red wine vinegar, worcestershire sauce, molasses, tomato paste, dark beef stock, pork chops, salt, butter, chiffonade

Taken from www.foodnetwork.com/recipes/da-pork-chop-recipe.html (may not work)