Pork Chops with Peppers and Brandy

By fsilver4

Ingredients

• 4 lean pork loin chops
• 1 large sliced onion
• 2 handfuls of black or green olives
• 2 cloves of garlic, sliced into slivers
• 1 jar (8 oz) roasted red peppers, drained and julienned
• 5-6 oz brandy

Preparation

Step 1

Pour 2 to 3 oz olive oil in large skillet. Heat on medium. Saute onions for about 8 to 10 minutes. Salt the chops. Place chops into pan and cook on medium on both sides. Before they are completely cooked, remove everything from pan and set aside. Return pan to heat.

Add 1 to 2 tablespoons olive oil. Add peppers and garlic slices and saute for 30 seconds to 1 minutes. Return the chops and onions to the pan and pour any meat juice back in the pan. Slowly pour brandy over the chops. When brandy is warm, light match and touch it to the brandy, so it flames. Allow the brandy to burn itself out, if necessary cover the pan with a lid. Add olives and sprinkle with a little parsley and serve.