Côtelettes de porc au four, glacées au bourbon

Ingrédients

• 1 quart warm water
• 3 Tbsp kosher salt
• 2 sprigs fresh rosemary ((optional))
• 1 1/2 Tbsp vegetable oil
• 4 boneless pork chops ((thick cut, around 1 1/2 inches thick))
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/3 cup bourbon
• 3 Tbsp soy sauce (reduced sodium)
• 3 - 4 Tbsp light brown sugar (packed)
• 2 Tbsp apple cider vinegar
• 4 cloves garlic (minced or grated)
• 1 tsp fresh ginger (grated)
• pinch of cayenne pepper
• 1/2 Tbsp cornstarch
• 1 Tbsp water

Préparation

1. 1

   --- MAKE THE BRINE ---

2. 2

   Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.

3. 3

   When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.

4. 4

   --- MAKE THE BOURBON GLAZE ---

5. 5

   Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.

6. 6

   Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.

7. 7

   --- BAKE THE PORK CHOPS ---

8. 8

   Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.

9. 9

   Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.

10. 10

    Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.

11. 11

    Using tongs, flip pork chops over, and transfer skillet to the preheated oven.

12. 12

    Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).

13. 13

    Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.

14. 14

    --- TO SERVE ---

15. 15

    Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.