Pork Chops With Bourbon-Molasses Glaze

Pork Chops With Bourbon-Molasses Glaze

Pork Chops With Bourbon-Molasses Glaze make this at your home.

Even before the glaze is added, orange juice, brown sugar, fresh thyme, and bay leaves make for an aromatic brine. That buttery, bourbon-filled sauce—complete with tart apple cider vinegar and fragrant rosemary—is just the cherry on top.

INGREDIENTS Pork Chops With Bourbon-Molasses Glaze

2 c. orange juice

1/2 c. packed brown sugar

1/2 c. kosher salt

8 garlic cloves, pressed

1 bunch fresh thyme

3 bay leaves

2 tbsp. peppercorns

1 cinnamon stick

6 boneless pork loin chops (3 pounds total)

2 tbsp. canola oil

For the Bourbon-Molasses Glaze:

3/4 c. molasses

1/4 c. apple cider vinegar

1 rosemary sprig

4 tbsp. cut-up unsalted butter

1/4 c. bourbon

Kosher salt and black pepper

DIRECTIONS Pork Chops With Bourbon-Molasses Glaze

Make the Pork Chops:

Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 140°F, 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with Bourbon-Molasses Glaze.
Make the Glaze:
Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
Season with kosher salt and black pepper.