Restaurant Recipes

Mike Ditka's "Da Pork Chop"

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Yield: 4 servings


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


Peppercorn Sauce

  1. Sauté 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. Simmer for 30 to 45 minutes to reduce by 1/3.
  4. Let cool and store until needed.


  1. Season each chop with salt and pepper and grill or broil, until desired oneness.
  2. Meanwhile, heat the butter in a sauté pan until it starts to brown.
  3. Turn down heat to a simmer and add spaetzle and spinach. Cook for a few minutes until the spaetzle is warm.
  4. Serve with green peppercorn sauce.


Posted by Friend at Recipe Goldmine 9:07:03pm 10/1/03.

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

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