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Pork Chops & Sugar Snap Peas with Mint Julep Glaze

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Pork Chops and Sugar Snap Peas with Mint Julep Glaze

Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.

 

Yield

2 servings

Prep

8 min

Cook

12 min

Ready

20 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
½ cup beef stock
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6 tablespoons bourbon
divided
1 tablespoon brown sugar, dark
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¼ teaspoon white wine vinegar
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16 ounces pork chops
3/4 inch thick
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1 x allspice
ground
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1 tablespoon butter
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4 ounces sugar snap peas
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¼ cup mint leaves
chopped fresh
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Ingredients

Amount Measure Ingredient Features
118 ml beef stock
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9E+1 ml bourbon
divided
15 ml brown sugar, dark
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1.3 ml white wine vinegar
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462.4 ml/g pork chops
3/4 inch thick
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1 x allspice
ground
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15 ml butter
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115.6 ml/g sugar snap peas
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59 ml mint leaves
chopped fresh
* Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 67233% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 205mg 68%
Sodium 301mg 13%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 136g
Vitamin A 5% Vitamin C 4%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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