Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Serving Size: 2
Prep Time:
Total Time:


  • 0.5 cup beef broth
  • 6 Tbsp bourbon, divided
  • 1 Tbsp packed dark brown sugar
  • 0.25 tsp white wine vinegar
  • 2 3/4-inch-thick pork rib chop
  • ground allspice
  • 1 Tbsp butter
  • 4 Ounce sugar snap peas
  • 0.25 cup chopped fresh mint


  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.

Recipe Credit: Bon Appetit Test Kitchen
Image Credit: Misha Gravenor

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