Mike Ditka Recipes

"DA PORK CHOP"

Steps:

• 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.

MIKE DITKA'S OFFICIAL TAILGATER'S GRILLED PORK CHOPS

Steps:

• In a mixing bowl, combine the soy sauce, Dijon mustard, cayenne pepper, orange juice, garlic and honey; whisk until well combined.
• Pour over pork chops.
• Marinate in the fridge for 12-24 hours (24 hours is best).
• Remove the pork from marinade; discard the marinade.
• Season pork with salt and pepper.
• Grill for 10-12 minutes, turning once.
• Delicious!

MIKE DITKA'S TAILGATE PORK SANDWICH

Steps:

• In a plastic zipper bag, marinate pork tenderloins in Chef Tom's Marinade at least 8 hours, preferably overnight (and personally, I've done up to 48 hours with great results).
• Remove pork from marinade and grill over medium heat for 15 to 20 minutes, or until internal temperature is 160 degrees F.
• Toast kaiser rolls on the grill.
• Slice cooked tenderloins for sandwiches.
• Spread Orange Aioli on insides of rolls, layer pork onto the rolls, then the tomato, lettuce and onion.
• Dig in!