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Ingredients
US|METRIC
4 SERVINGS
- 6 pork chops (double bone, brined in pork brine)
- 1 1/2 Tbsp. kosher salt
- 2 tsp. black pepper (cracked)
- 2 Tbsp. olive oil
- 3 cloves garlic (smashed)
- 2 sprigs rosemary
- 4 sprigs thyme
- 1/4 cup bourbon
- 4 Tbsp. butter
- 1/2 cup honey
- 12 bay leaves
- 2 rosemary sprigs (fresh)
- 1/2 bunch fresh thyme
- 1/2 bunch Italian parsley (fresh)
- 1/2 cup garlic (crushed with skin)
- 3 Tbsp. whole peppercorns
- 1 cup kosher salt
- 8 cups water
- 1/2 cup bourbon
- 1/2 cup peach juice
- 1/4 cup light brown sugar (packed)
- 1/4 cup maple syrup
- 2 Tbsp. dijon (style mustard)
- 1/2 cup peach preserves
- 2 Tbsp. butter
- salt
- pepper
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Directions
- Preheat oven to 325 degrees
- Preheat large sauté pan over medium-high heat.
- Hard sear pork chops for 3 minutes on each side, or until nicely browned.
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