Next time you pan-fry a couple of chops, marinate a few cayennes (or your choice) in 2-4 oz. of vodka, (chop the peppers up first). Then use it to de-glaze the pan, and reduce the liquid to a thin syrup consistency. Makes a great sauce. I like to do this with lamb chops, (apologies to Mary & Ms. Lewis) when I'm too lazy to fire up the charcoal grill. Scott... KCK