03-19-2005, 06:13 PM
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: Sauté 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 sauté 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
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: Sauté 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 sauté 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