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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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Season with 1\/2 tsp EACH salt, pepper, smoked paprika and dried thyme.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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).<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes. <\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
Source: https:\/\/www.thechunkychef.com\/baked-pork-chops-with-bourbon-glaze\/#wprm-recipe-container-16797<\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t<\/div>\r\n\t<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,5],"tags":[],"class_list":["post-355","post","type-post","status-publish","format-standard","hentry","category-main-dish","category-meat"],"_links":{"self":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/355","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=355"}],"version-history":[{"count":1,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/355\/revisions"}],"predecessor-version":[{"id":356,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=\/wp\/v2\/posts\/355\/revisions\/356"}],"wp:attachment":[{"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=355"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=355"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kitchen.magnus.family\/wpmocha\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=355"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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