Recipe Background
Like all the best Valentine's Day plans, Bourbon Pork Chops requires a little planning and forethought to get it just right. But also like the best Valentine's Day plans, when you do get it right, the results are like fireworks! The pork is infused with fragrant, bright, zesty flavorings and pan-seared to bring out the most of its roasty flavors! Then, it's coated in a rich, tangy, sweet, and distinctly delicious bourbon glaze that makes the most of pork's natural savory and sweet notes. Pair this up with the right side dish and you'll have instant romance! That's the promise of Bourbon Pork Chops!
Like all the best Valentine's Day plans, Bourbon Pork Chops requires a little planning and forethought to get it just right. But also like the best Valentine's Day plans, when you do get it right, the results are like fireworks! The pork is infused with fragrant, bright, zesty flavorings and pan-seared to bring out the most of its roasty flavors! Then, it's coated in a rich, tangy, sweet, and distinctly delicious bourbon glaze that makes the most of pork's natural savory and sweet notes. Pair this up with the right side dish and you'll have instant romance! That's the promise of 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
- 6 pork loin chops 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.
- Whisk the butter and the bourbon into the molasses mixture and cook until it has thickened, about 1-2 minutes.
- Season the glaze with the salt and the pepper.
- Serve the pork with the glaze.
×