With the Kentucky Derby right around the corner, I decide to raid the old recipe box for one of my favorite pork chop recipes.

IMG 9182mintjulepchops

Mint Julep Pork Chops

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:

small bowl
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 !