Wood's Bourbon Maple Glazed Pork Chops
Albert Wood
Wood's Bourbon Maple Glazed Pork Chops
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Al Wood
Servings
4-6
Prep Time
13 hours
Cook Time
15-20 minutes
Ingredients
Brine —
-
2 cups orange juice
-
1⁄2 cup packed Wood's Maple
Sugar
- 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)
Bourbon Maple Glaze —
-
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)
Directions
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.
Recipe Note
To serve— drizzled with Bourbon Barrel Aged Maple Glaze. We made these with green beans (we grow these ourselves) and some mashed potatoes!