Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Ingredients

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Rice wine vinegar

  ¼ tsp or 1g

• Allspice

  Spices, ground

  1 tsp or 2g

• Pork loin, center loin (chops)

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

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

• Spearmint

  Fresh

  ¼ cup or 23g

• Whiskey

  Alcoholic beverage, distilled, 86 proof

  2 jigger 1.5 fl oz or 84g

• Beef broth or bouillon canned soup

  Ready-to-serve

  ½ cup or 120g

• Brown sugar

  3 tsp packed or 14g

• Butter

  Unsalted

  1 tbsp or 14g

Directions

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

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