Baked Pork Chops with Bourbon Glaze

Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- MAKE THE BRINE ---
2. 2Combine 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. 3When 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. 5Add 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. 6Mix 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. 8Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
9. 9Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
10. 10Add 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. 11Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
12. 12Bake 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. 13Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
14. 14--- TO SERVE ---
15. 15Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.