December Recipe of the Month
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Pork Chops with Bourbon Balsamic
The brine makes these chops tender and tasty!
For the chops: 2 cups orange juice
4 T. brown sugar
½ cup kosher salt
8 garlic cloves, pressed
1 bunch fresh thyme
3 bay leaves
2 T. peppercorns
1 cinnamon stick
6 boneless pork loin chops (3 lbs.)
2 T. THE OLIVE MILL ROSEMARY OLIVE OIL
For the Bourbon-Molasses Glaze: ¾ c. molasses
1/2 cup THE OLIVE MILL BOURBON BALSAMIC
1 rosemary sprig
4 T. THE OLIVE MILL ROSEMARY OIL
Kosher salt and pepper
Bring orange juice, brown 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 the pork and brine 12 hours. Remove pork from brine and rinse under cold water. Pat pork dry with paper towels. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4-6 minutes. Let rest 5 minutes. To make the glaze; Combine molasses, balsamic, oil in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12-15 minutes. Season with salt and pepper. Serve glaze over pork chops.
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