Mike Ditka's Da Pork Chop

Peppercorn Sauce Ingredients:

  • 3 Tbsp green peppercorns
  • 1/2 cup small diced onion
  • 1 tsp chopped garlic
  • 1/2 tsp red chile flakes
  • 1 oz olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup Worcestershire sauce
  • 1 cup molasses
  • 2 Tbsp tomato paste
  • 2 quarts dark beef stock
  • 4 (20 oz.) double cut pork chops
  • Salt and pepper
  • 2 oz 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.

Makes 4

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