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Pork Chops and Sugar Snap Peas

What you’ll need

From your share:
4 oz. sugar snap peas or snow
peas

From your garden:
¼ c chopped fresh mint

From your kitchen:
½ c beef broth
6 T bourbon
¼ t white wine vinegar
1T dark brown sugar
2 – ¾ “pork rib chops
Ground Allspice
1 T butter

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 mediumhigh
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. From: epicurious.com

 

 

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Address: 1 Alstede Farms Lane
Chester, NJ 07930

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