Pork Chops and Sugar Snap Peas with Mint Julep Glaze

yield: Makes 2 servings

active time: 20 minutes

total time: 20 minutes

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Integration

1/2 cup beef broth

6 tablespoons bourbon, divided

1 tablespoon (packed) dark brown sugar

1/4 teaspoon white wine vinegar

2 3/4-inch-thick pork rib chops

Ground allspice

1 tablespoon butter

4 ounces sugar snap peas

1/4 cup chopped fresh mint

Preaparation

Stir broth, 3 tablespoons 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. Sauté until just cooked through, about 4 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. Remove skillet from over heat. Add remaining 3 tablespoons 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.