Spirits as cooking ingredient

What’s pig, but a foodie-blog emotion?

I know, this ain’t a cooking blog, but one thing I do want to discuss here is using spirits in cooking. I’m just a novice here, but it should be fun to discuss what works well for us and what fails miserably.

One night last week, my lovely wife brought home a couple of nice pork chops from the Greenmarket. We had planned on grilling them over hard-wood charcoal, but the rains had other plans, so I started prepping them for the iron skillet. Jen recommended a bourbon reduction to glaze the chops, but as I seared the chops, I had another idea: pork chops and applesauce.

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