Baked Pork Chops with Bourbon Glaze

Combine all brine ingredients. Whisk until combined well. Add pork chops and brine to a marinade pan and refrigerate for at least 15 minutes, or up to 8 hours.

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.

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.