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.

Serve immediately.