Southern Comfort ( Pork Chops)

I had written the story of this creation a few weeks ago and was quite happy with the result and then something or somebody took my attention and I forgot to save it. So here I go again. I do not know if the second version will be as interesting as the first, but I give it a try.

I could have called the pork chops Rocky Mountain chops as well, as I first made this dish in Breckenridge, Colorado. It was my first attempt of cooking at this altitude and the reason for using the Southern Comfort was simple, I like it, but I underestimated how alcohol reacted with me at such a high altitude. So I decided it was better to use it for cooking as the alcohol would eveporate!

On top of that I was challenged to create something tasty with very few condiments. The pictures show how few incredients there are. I decided to marinate the chops in a liquid made up of Southern Comfort, chicken stock, some freshly ground pepper and chopped up garlic.      

Ingredients

1 to 2 pork chops per person

2 cloves of garlic

150 ml chicken stock/broth

some fresdhly ground pepper

2 measures of Southern Comfort

some oil for frying

Method

Marinate the meat in the mixture for preferable 24hrs (in the refrigerator)

but at least for 3hrs.

Fry the pork chops until they are golden brown, put them into an oven proof dish, then

pour the marinate over the pork chops and bake for 30 minutes at a medium hot oven.

the finished result

Note: serve with mashed potatoes (my favourite) or Pasta with a green or mixed salad

I wish to thank Janet, Dave and Martin for being willing "guinea pigs". We had wonderful days together in Breckenridge