2 Servings 20 min Cook
1/3 Package (10 oz) Peas
1/4 Tsp Rice Wine Vinegar
1 Tsp Allspice
2 Chop without refuse (yield from 1 raw ch Pork Loin, Center Loin (Chops)
1/4 Cup Spearmint
2 Jigger 1.5 fl oz Whiskey
1/2 Cup (8 fl oz) Beef Broth Soup
3 Tsp packed Brown Sugar
1 Tbsp Butter
Stir broth, 3 tablespoons whiskey, 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.
Saute until just cooked through,
about 4 minutes per side (butter will
brown).
Transfer pork to platter.
Add whiskey 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 whiskey 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.