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
• 1 cup spinach chiffonade

Instructions

1. 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.
2. 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.