Ingredients
For the pork chops:
- 2 cups orange juice
- 1/2 cup brown sugar, packed
- 1/2 cup kosher salt
- 8 cloves garlic, pressed
- 1 bunch fresh thyme
- 3 bay leaves
- 2 tablespoons peppercorns
- 1 cinnamon stick
- 6 cups water, boneless
- 2 tablespoons canola oil
For the bourbon-molasses glaze:
- 3/4 cup molasses
- 1/4 cup apple cider vinegar
- 1 rosemary sprig
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 cup bourbon
- kosher salt, to taste
- black pepper, to taste
Directions
- In a large pot, add the orange juice, the brown sugar, the salt, the garlic, the thyme, the bay leaves, the peppercorns, the cinnamon, and the water and bring it to a simmer.
- Transfer the pot from the heat and allow the mixture to cool to room temperature.
- Add the pork to the sauce mixture and allow it to brine for 12 hours.
- Preheat the oven to 350 degrees F.
- Transfer the pork from the brine and rinse it under cold water.
- Pat the pork dry with paper towels.
- Heat the oil in a large skillet over medium-high heat.
- Cook the pork, in batches, turning once, until it is golden-brown, about 4-6 minutes.
- Transfer the pork to a rimmed baking sheet.
- Bake until the internal temperature of the pork reaches 140 degrees F, about 4-6 minutes.
- Let the pork rest under foil out of the oven until it reaches 145 degrees F internally.
- Combine the molasses, the apple cider vinegar, and the rosemary in a small saucepan and cook over medium heat until it has reduced to 2/3 cup, about 12-15 minutes.
- Combine the molasses, the apple cider vinegar, and the rosemary in a small saucepan and cook over medium heat until it has reduced to 2/3 cup, about 12-15 minutes.
- Season the glaze with the salt and the pepper to taste.
- Serve the pork with the glaze.
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