November 06, 2021

2 cups orange juice
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 :
1/4 cup apple cider vinegar
1 rosemary sprig
4 tablespoons cut-up unsalted butter
1/4 cup bourbon (optional- we didn't have any we just left it out.)
Kosher salt and black pepper
2 tablespoons canola oil (for frying)
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:
Preheat oven to 350°F. Remove pork from brine and rinse under cold water. Pat pork dry with paper towels. 
Heat oil in a large skillet over medium-high heat. Brown 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 Glaze.
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 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!!!