Bourbon Pork Chops

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

1. 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.
2. Transfer the pot from the heat and allow the mixture to cool to room temperature.
3. Add the pork to the sauce mixture and allow it to brine for 12 hours.
4. Preheat the oven to 350 degrees F.
5. Transfer the pork from the brine and rinse it under cold water.
6. Pat the pork dry with paper towels.
7. Heat the oil in a large skillet over medium-high heat.
8. Cook the pork, in batches, turning once, until it is golden-brown, about 4-6 minutes.
9. Transfer the pork to a rimmed baking sheet.
10. Bake until the internal temperature of the pork reaches 140 degrees F, about 4-6 minutes.
11. Let the pork rest under foil out of the oven until it reaches 145 degrees F internally.
12. 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.
13. 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.
14. Season the glaze with the salt and the pepper to taste.
15. Serve the pork with the glaze.