Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  2 chop without refuse (Yield from 1 raw ch or 398g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Butter

  Unsalted

  1 tbsp or 14g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ½ cup or 120g

• Whiskey

  Alcoholic beverage, distilled, 86 proof

  3 fl oz or 83g

• Brown sugar

  1 tbsp or 9g

• Rice wine vinegar

  ¼ tsp or 1g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Spearmint

  Fresh

  4 tbsp or 23g

Directions

1. Season the pork chops with salt, pepper, and allspice to taste.
2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the pork chops and sauté until just cooked through, about 4 minutes per side. Transfer the pork to a platter.
3. In a small bowl, stir together the broth, half of the bourbon, brown sugar, and rice wine vinegar until the sugar dissolves. Add this mixture to the skillet and bring to a boil.
4. Add the sugar snap peas to the skillet and cook until crisp-tender, about 2 minutes. Using a slotted spoon, scatter the peas over the pork.
5. Remove the skillet from heat. Add the remaining bourbon to the sauce in the skillet. Boil over high heat until the sauce is reduced to a thin glaze and coats a spoon lightly, about 3 minutes.
6. Mix in the fresh chopped mint, spoon the glaze over the pork, and serve.