Pork Chops & Sugar Snap Peas w/Mint Julep Glaze
A surprising coupling… snap peas and pork chops… somehow the bourbon and mint glaze bring it all together. Reminiscent of the classic Kentucky cocktail.
Ingredients:
1/2 cup low-sodium beef broth
6 tbsp bourbon, divided
1 tbsp (packed) dark brown sugar
1/4 tsp white wine vinegar
2 3/4" thick pork rib chops
Ground allspice
1 tbsp butter
4 oz sugar snap peas
1/4 cup chopped fresh mint
Stir broth, 3 tbsp bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Saute until just cooked through, about 6 minutes per side (butter will brown). Transfer pork to platter.
Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Add remaining 3 tbsp of bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.
