In a 4-cup, glass measuring cup combine one cup of water, the brown sugar, salt, peppercorns, allspice berries, rosemary and onion powder. Microwave for 3 minutes, or until salt and sugar mostly dissolve when stirred.

Remove from microwave and whisk in the remaining 2 cups of water, the bourbon, the garlic, bay leaves, cinnamon stick and oil.

Rinse the New York pork chops under cold water and pat dry with paper towels. Place flat in a large dish and pour the marinade over the chops to coat. Refrigerate for 4 hours, turning chops over once halfway through.

In a large saucepan, melt the butter over medium heat. Add the shallots and cook, stirring occasionally for about 5 minutes. Add the vinegar, water, bourbon and sugar. Increase heat to medium high and bring to a boil. Reduce heat and simmer liquid until reduced by about half, about 10 minutes. Remove from heat and stir in the fresh mint and salt. Allow to steep and then strain sauce through a mesh strainer to remove the mint and shallot bits.

Cook the orzo according to package directions. During the final one minute of cooking time, add the sugar snap peas and stir. Drain the pasta and peas together and rinse thoroughly under cold water. Place in a large clean bowl. Whisk together 1/2 c. of the mint julep sauce with the olive oil. Pour over the pasta and peas and toss well to coat. Add the crumbled feta cheese and toss again. Refrigerate the salad until ready to serve.

Preheat your grill, turning all burners to low setting, except for one on the end, leave it at medium. Grill the New York chops until the internal temperature registers 145F. Baste the chops with the reserved half of mint julep sauce as you grill. Remove the cooked chops and allow to rest for three-minutes before slicing and serving with the mint julep pasta salad.