Jump to content

Bulleit Rye Boneless PorK Chops with Roasted Red Peppers

This topic has been inactive for at least 365 days, and is now closed. Please feel free to start a new thread on the subject! 

Recommended Posts

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.

Link to comment
Share on other sites

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.


Link to comment
Share on other sites

  • Create New...

Important Information

By using this site, you agree to our Terms of Use.