Pork Chops and Sugar Snap Peas with Mint Julep Glaze |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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The classic Kentucky cocktail is the inspiration for this light and lovely dishwhich has just a hint of bourbon. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Per serving: 395.12 (kcal) calories, 47.7 % calories from fat, 20.93 g fat, 9.12 g saturated fat, 110.89 mg cholesterol, 11.86 g carbohydrates, 1.59 g dietary fiber, 8.64 g total sugars, 10.27 g net carbohydrates, 35.53 g protein Nutritional analysis provided by Bon Appétit
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