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.
- 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
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.
Dry the chops off with some paper towels, and then season with salt, pepper, and a pinch of allspice on each side.
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.
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.
Serve the sauce over the chops.