Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.
Course: Main Course
Keyword: baked pork chops, bourbon recipe, pork chop recipe
Author: The Chunky Chef
3 Tbspkosher salt
1 1/2Tbspvegetable oil
4boneless pork chops(thick cut, around 1 1/2 inches thick)
3Tbspsoy saucereduced sodium
3 - 4Tbsplight brown sugarpacked
2Tbspapple cider vinegar
4clovesgarlicminced or grated
pinch of cayenne pepper
MAKE THE BRINE
Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
MAKE THE BOURBON GLAZE
Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
BAKE THE PORK CHOPS
Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.
Prep time does not include brining, as this will vary from person to person.