Channel Islands Distillery Pork Chops
2 pork chops
Fresh ground pepper
1 teaspoon powdered ginger (smoked if you can get it)
1 cup of dried cherries
1 cup Channel Islands Immature Brandy
Season the pork chops with ginger, pepper and salt to taste. Sear in hot olive oil on both sides.
Add dried cherries and Channel Islands Immature Brandy to skillet and reduce till thick.
Add a pinch of nutmeg and cinnamon.
Cover and cook till done (I don’t know how long because I don’t know how thick your chops are)
Served with red, wild and basmati rice pilaf (toasted pine nuts, chopped parsley and juice of ½ lemon)
Thank you Deanna McFadden for the recipe!
As we love our spirits we also love our food. We will be putting together a monthly pairing of food and spirit. Entrees will rage from home cooked meals to food trucks. We are trying to keep it local but will include recipes so everyone can participate. The spirits will range from neat to cocktails with lots of fresh ingredients.