Toss cinnamon sticks, star anise, and black pepper in the oven at 350 for 5 minutes, or until fragrant. Combine spices with sugar, salt, garlic, and water in a stainless steel sauce pot and bring to a boil. As soon as brine begins to boil, remove it from heat. Pour brine over 2-gallon container filled halfway with ice, allowing for a faster cooling process. Add the pork chops, cover, and refrigerate for 24 hours.
Remove the pork from the brine. Season chops with fresh ground black pepper. Heat a cast iron skillet over medium heat. Add vegetable oil to pan and sear for 3 minutes on each side. After the chops are seared, place in a 350-degree oven for 3 minutes on each side.
Glaze each pork chop with bourbon glaze. Place each chop on a plate with side dishes of grits and apple sauce. Enjoy!
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