Pork Chops and Sugar Snap Peas with Mint Julep Glaze

This dish came together really quickly and was fantastic! The combination of flavors was wonderful - it was the perfect main course for a weeknight.



Pork Chops and Sugar Snap Peas with Mint Julep Glaze
Bon Appétit March 2009

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


2 servings

Prep: 20 minutes
Total: 20 minutes

½ cup beef broth
6 tablespoons bourbon, divided
1 tablespoon (packed) dark brown sugar
¼ teaspoon white wine vinegar
2 3/4-inch-thick pork rib chops
Ground allspice
1 tablespoon butter
4 ounces sugar snap peas
¼ cup chopped fresh mint

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.

Nutritional notes:
One serving contains the following:
Calories (kcal) 395.12
%Calories from Fat 47.7
Fat (g) 20.93
Saturated Fat (g) 9.12
Cholesterol (mg) 110.89
Carbohydrates (g) 11.86
Dietary Fiber (g) 1.59
Total Sugars (g) 8.64
Net Carbs (g) 10.27
Protein (g) 35.53

MacGourmet Rating: 5 Stars

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