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Dinner Tonight: Pork Chops with Mint Julep Glaze
I was honestly a little leery of this recipe from Bon Appetit at first, even though I love thick pork chops and mint juleps happen to be one of my favorite drinks in the world. But I worried the two great elements wouldn't combine in a meaningful way. Would it taste like anything other than a gimmick?
It turns out the mint julep name is sort of a misnomer. Sure it contains bourbon and mint, but the beef broth adds some meatiness and a sprinkle of allspice on the chops helps balance the sweetness. The result isn't quite as stunning as the pork chops with maple syrup I wrote about last week, but that doesn't make it any less delicious. Once again, only thick-cut pork chops will do here.
About This Recipe
| Yield: | 2 people |
| Rated: |  |
Ingredients
- 1/2 cup beef broth
- 6 tablespoons bourbon
- 1 tablespoon brown sugar
- 1/4 teaspoon white wine vinegar
- 2 thick-cut pork chops
- ground allspice
- 1 tablespoon butter
- 1/4 cup fresh mint, chopped
Procedures
-
1
Combine the broth, sugar, vinegar, and half of the bourbon in a small pan. Turn the heat to medium and cook until the sugar melts. Turn off the heat and set side.
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2
Dry the chops off with some paper towels, and then season with salt, pepper, and a pinch of allspice on each side.
-
3
Add the butter to a large skillet set over medium-high heat. When melted, toss in the chops. Cook for about 3 to 4 minutes a side, until cooked through. Set the chops aside on a plate.
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4
Pour in the broth and bourbon mixture. Cook over medium heat for 2 minutes. Add the rest of the bourbon, turn the heat to medium-high and cook, stirring often, until the mixture coats the back of a spoon. Turn off the heat, and add the mint.
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5
Serve the sauce over the chops.
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