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 Source: