With the Kentucky Derby right around the corner, I decide to raid the old recipe box for one of my favorite pork chop recipes.
This can be doubled or halved easily and makes for a wonderful pre or post Derby dinner. Give it a try!
Mint Julep Pork Chops
You will need:
large skillet ( I use a non-stick frying pan for this )
2 tablespoon butter
8 oz ounces sugar snap peas
1/2 cup chopped fresh mint
4 pork chops ( 1/2 to 3/4 ” thick )
1 cup beef broth
12 tablespoons bourbon, divided
2 tablespoon (packed) dark brown sugar
1 /2 teaspoon white wine vinegar
Stir broth, 6 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Season pork chops with a dash of allspice, salt and pepper.
Using medium-high heat, melt butter in the skillet . Add pork chops.
Sauté about 4 minutes per side, until cooked through. Butter will be brown. When done, place chops on a platter.
Place bourbon mixture in skillet and bring to a boil. Add sugar snap peas and cook about 2-3 minutes (snap peas should be crisp tender). Use a slotted spoon and scatter peas over pork chops.
Remove frying pan from hot burner and add remaining 6 tablespoons bourbon to sauce in the pan. Boil over high heat until sauce is a thin glaze and coats the spoon lightly. This takes about 3-4 minutes. Turn heat off, add mint and stir well. Pour or spoon over pork chops, serve with your favorite side dish, hot buttered biscuits and enjoy !