Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1058.79 Kcal (4433 kJ) | ||
| Calories from fat | 296.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.99g | 51% | |
|---|---|---|---|
| Cholesterol | 35.4mg | 12% | |
| Sodium | 1438.67mg | 60% | |
| Potassium | 2534.92mg | 54% | |
| Total Carbs | 157.24g | 52% | |
| Sugars | 73.18g | 293% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 30.46g | 61% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.2mg | 34% | |
| Calcium | 262.7mg | 26% | |
| Amount Per 100 g | |||
| Calories | 127.72 Kcal (535 kJ) | ||
| Calories from fat | 35.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 51% | |
|---|---|---|---|
| Cholesterol | 4.27mg | 12% | |
| Sodium | 173.55mg | 60% | |
| Potassium | 305.79mg | 54% | |
| Total Carbs | 18.97g | 52% | |
| Sugars | 8.83g | 293% | |
| Dietary Fiber | 0.08g | 3% | |
| Protein | 3.67g | 61% | |
| Vitamin C | 0.9mg | 13% | |
| Iron | 0.7mg | 34% | |
| Calcium | 31.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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