Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 Servings
- 4 lean pork loin chops
- 2 cloves garlic
- 1 jar (8 oz) roasted red peppers
- 5-6 oz brandy
- salt to taste
- virgin olive oil
Note: This recipe calls for lighting the brandy on fire in the frying pan. Make sure to keep handy a book of matches and a frying pan lid.
Slice garlic cloves into slivers. Drain the liquid from the peppers. Remove the peppers from the jar and slice lengthwise.
Pour 2-3 few tablespoons of olive oil in a large skillet with a heavy bottom. Heat on medium. Salt the chops. When pan is hot, place pork chops into pan and cook on medium on both sides. Before they are completely cooked, remove from pan and set aside. Return pan to heat.
Add 1-2 tbsp olive oil, if necessary. Add peppers and garlic slices and sauté for 30 seconds to 1 minute. Return the chops to the pan and pour any meat juice back into the frying pan. Slowly pour brandy over the chops. When brandy is warm, light a match and touch it to the brandy, so it flames. Allow the brandy to burn itself out, which should take just a few seconds. If necessary, cover the frying pan to extinguish the flames.
Serve chops on dinner plates, placing pepper slices over chops. Drizzle the pan juices with brandy over the top. Serve with garlic paprika mashed potatoes.