The Stuff you need:
2 c. orange juice
1/2 c. packed Wood’s Vermont Maple 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
Bourbon Maple Glaze
3/4 c. Bourbon Barrel Aged Maple Syrup
1/4 c. apple cider vinegar
1 rosemary sprig
4 tbsp. cut-up unsalted butter
1/4 c. bourbon (optional- we didn't have any ..so we just left it out.)
Kosher salt and black pepper
Brine for the Pork Chops
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 12 hours.
Bake the Pork Chops
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 Barrel Aged Maple
Bourbon Barrel Maple Glaze
Combine 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 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.
These are the best pork chops I've had in years!!!