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Pork Chops and Sugar Snap Peas with Mint Julep Glaze

['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']

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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