PORK CHOPS WITH ORANGE GLAZE RECIPES

Steps:

• 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 pork and brine 12 hours. Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.  Preheat oven to 350°F. Heat oil in a large skillet over medium-high heat. Cook 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-Molasses Glaze. Combine molasses, 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.

Steps:

• In a skillet, brown chops slowly in oil; drain.
• Add cranberries, sugar, salt and pepper to chops with 1/2 cup water to start. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out.