Wood's Bourbon Maple Glazed Pork Chops
2 cups orange juice
1⁄2 cup packed Wood's Maple
- 1⁄2 cup kosher salt
- 8 garlic cloves, pressed
- 1 bunch fresh thyme
- 3 bay leaves
- 2 tablespoons peppercorns
- 1 cinnamon stick
- 6 boneless pork loin chops (3 pounds total)
3⁄4 cup Wood's Bourbon Barrel Aged Maple Syrup
- 1⁄4 cup apple cider vinegar
- 1 rosemary sprig
- 4 tablespoons cut-up unsalted bu er
- 1⁄4 cup bourbon (optional ― if you don't have any, just leave it out)
- Kosher salt and black pepper Other —
- 2 tablespoons canola oil (for frying)
Bourbon Maple Glaze —
Make pork chop brine—
Bring orange juice, maple 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 for 12 hours.
Bake the pork chops—
Preheat oven to 350° F.
- Remove pork from the brine and rinse under cold water. Pat pork dry with paper towels.
- Heat oil in a large ski et over medium-high heat.
- Brown pork, in batches, turning once, until golden brown, 4-6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 140° F for 4-6 minutes.
- While pork chops are baking, make the glaze.
- Once pork chops have reached 140° F, remove them from the oven and let the meat rest for 5 minutes.
Bourbon Barrel Maple Glaze—
Combine Wood's Bourbon Barrel Aged Maple Syrup, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2⁄3 cup, 12-15 minutes.
- Whisk in unsalted bu er and bourbon; continue to cook until thickened, 1-2 minutes.
- Season with kosher salt and black pepper.
To serve— drizzled with Bourbon Barrel Aged Maple Glaze. We made these with green beans (we grow these ourselves) and some mashed potatoes!
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