Pork Chops And Sugar Snap Peas With Mint Julep Glaze Recipes

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ONE-PAN PORK CHOPS WITH FETA, SNAP PEAS AND MINT



One-Pan Pork Chops With Feta, Snap Peas and Mint image

Brawny and golden brown, these seared pork chops make a hearty one-pan dinner that's rounded out by sweet sugar snap peas and loads of fresh mint. The feta, added at the end, melts into the pork and peas, spiking the sauce with its brininess. Be generous with the fresh lemon juice at the end; this rich dish gains a lot from the tang.

Provided by Melissa Clark

Categories     dinner, quick, meat, steaks and chops, vegetables, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 10

2 (1 1/4-inch-thick) bone-in pork chops (about 1 pound each)
Kosher salt and black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 scallions, white and green parts, thinly sliced, plus more for serving
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh mint or basil, plus more for serving
Large pinch of red-pepper flakes
1/2 cup crumbled feta
Lemon juice, for serving

Steps:

  • Season pork chops with salt and pepper. In a large skillet, heat oil over medium-high until shimmering.
  • Add the pork chops to skillet and sear, without moving, until dark golden, 4 to 5 minutes per side. Lower heat, cover pan and cook the pork chops for 3 minutes longer. Transfer to a plate.
  • Return the skillet to the stove and reduce heat to medium. Add butter to remaining oil in skillet, then add scallions and cook until lightly golden, 2 to 3 minutes. Add snap peas, mint, red-pepper flakes and a pinch of salt, stirring everything to coat with pan juices.
  • Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Scatter feta over pork and snap peas. Cover and cook over low heat until pork chops are just cooked through, 3 to 6 minutes longer.
  • Drizzle or squeeze lemon juice over the dish and sprinkle with more mint, scallions and black pepper before serving.

PORK CHOPS AND SUGAR SNAP PEAS WITH MINT JULEP GLAZE



Pork Chops and Sugar Snap Peas with Mint Julep Glaze image

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.

Categories     Main Dish     Pork     Herbs and Spices     Quick and Easy

Time 20m

Yield 2

Number Of Ingredients 18

beef stock
bourbon
brown sugar, dark
white wine vinegar
pork chops
allspice
butter
sugar snap peas
mint leaves
beef stock
bourbon
brown sugar, dark
white wine vinegar
pork chops
allspice
butter
sugar snap peas
mint leaves

Steps:

  • 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.

Nutrition Facts :

INGREDIENTS1/2 CUP BEEF BROTH6 TBSP BOURBON, DIVIDED1 TBSP PACKED DARK BROWN SUGAR1/4 TSP WHITE WINE VINEGAR2 3/4-INCH-THICK PORK RIB CHOP GROUND ALLSPICE1 TBSP BUTTER4 OZ SUGAR SNAP PEAS1/4 CUP CHOPP



Ingredients1/2 cup beef broth6 tbsp bourbon, divided1 tbsp packed dark brown sugar1/4 tsp white wine vinegar2 3/4-inch-thick pork rib chop ground allspice1 tbsp butter4 oz sugar snap peas1/4 cup chopp image

Provided by bon appetit

Time 20m

Yield 2

Number Of Ingredients 9

1/2 cup beef broth
6 tbsp bourbon, divided
1 tbsp packed dark brown sugar
1/4 tsp white wine vinegar
2 3/4-inch-thick pork rib chop
ground allspice
1 tbsp butter
4 oz sugar snap peas
1/4 cup chopped fresh mint

Steps:

  • 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. Recipe Credit: Bon Appetit Test Kitchen Image Credit: Misha Gravenor 15 Spring Pastas Salmon Common Mistakes Lunch al Desko How to Boil an Egg

PORK WITH SUGAR SNAP PEAS



Pork With Sugar Snap Peas image

Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/4-inch slices
2 teaspoons olive oil
2 garlic cloves, minced
10 ounces fresh or frozen sugar snap peas
3 tablespoons reduced-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon molasses
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
Hot cooked rice

Steps:

  • In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm. , In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice.

Nutrition Facts : Calories 226 calories, Fat 6g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

PORK CHOPS AND SUGAR SNAP PEAS WITH MINT JULEP GLAZE



Pork Chops and Sugar Snap Peas with Mint Julep Glaze image

Provided by Bon Appétit Test Kitchen

Categories     Bourbon     Sauté     Valentine's Day     Quick & Easy     Kentucky Derby     Father's Day     Dinner     Mint     Sugar Snap Pea     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

1/2 cup beef broth
6 tablespoons bourbon, divided
1 tablespoon (packed) dark brown sugar
1/4 teaspoon white wine vinegar
2 3/4-inch-thick pork rib chops
Ground allspice
1 tablespoon butter
4 ounces sugar snap peas
1/4 cup chopped fresh mint

Steps:

  • 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.

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