Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Ingredients

• Peas

  Edible-podded, frozen, unprepared

  ⅜ package (10 oz) or 114g

• Rice wine vinegar

  ¼ tsp or 1g

• Allspice

  Spices, ground

  1 tsp or 2g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean only, raw

  2 chop without refuse (Yield from 1 raw ch or 356g

• Spearmint

  Fresh

  ¼ cup or 23g

• Whiskey

  Alcoholic beverage, distilled, 86 proof

  2 jigger 1.5 fl oz or 84g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  ½ cup or 121g

• Brown sugar

  3 tsp packed or 14g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

1. Stir broth, 3 tablespoons whiskey, 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. Saute until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter.
2. Add whiskey 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 whiskey 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.

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