Porkadilly

2 Pork Loin Chops
2 shots scotch (good way to get rid of that last dreg you cannot face drinking)
2 tbsp light sour cream
meat tenderiser
dill weed
1 tsp vegetable stock powder

1. Sprinkle pork with tenderiser and leave 10 min;
2. Heat a frypan, and then add the pork when water splashed onto the pan sizzles;
3. Pour 1/4 shot scotch over each loin;
4. Turn loins when halfway cooked and pour another 1/4 shot over each;
5. When pork cooked, remove from pan and place on a plate and cover to rest;
6. Deglaze pan with remainder of scotch, and add a generous amount of dill weed;
7. Add sour cream and adjust to taste with stock powder;
8. Serve with boiled potatoes and green salad.