Bulleit Rye Boneless PorK Chops with Roasted Red Peppers
I found a simple recipe for pan fried pork chops that are finished with brandy/cognac. I modified to use Bulleit Rye.
4 Boneless Pork Loin Chops (4oz each, 1/2" thick)
4 Roasted Red Peppers Quartered (Freshly roasted preferred, canned will work)
3 large cloves garlic sliced thin
2 tablespoons Olive Oil
Salt and Pepper
2 oz Bulleit Rye
Season the chops with Salt and Pepper
Heat Olive Oil in Heavy Skillet on Medium High
Brown the chops on both sides about 5 minutes each side, then remove.
Saute garlic until fragrant about 30 seconds
Saute roasted red peppers until heated through about 2 minutes
Return the chops to the pan with any juices and saute until chops are done
Remove the pan from heat, add rye and ignite. (This will cause flames and other potentially dangerous things. Perform at your own risk)
Return to heat when flames go out. Mix well.
Re: Bulleit Rye Boneless PorK Chops with Roasted Red Peppers
Sounds fantastic. Using the same pan for everything is the key.
I think using bourbon is preferable to cognac in this case but I'd keep the proof at or below 90. I get better results that way but I'm all ears if your experience is different.
I just made the best steak I've ever had using a similar approach and will post details soon.