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  1. #1
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Rockland County, NY

    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.

    Serve immediately.
    Colonel Ed
    Bourbonian of the Year 2006

    Comissioned by Paul Patton, 1999

    "It ain't the booze that brings me in here, it's the solace it distills"

  2. #2
    Join Date
    Apr 2007

    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.




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