Pork Chops with Bourbon-Molasses Glaze

Be aware that Morton's kosher salt is *twice as salty* as Diamond (the brand chefs prefer). Use half the amount called for if you're using Morton's. I halved the recipe at the start, so I used only 1/8 cup of Morton's. (Half the stated amount, halved again to account for saltiness.) The level of saltiness 8n the brine was perfect.

Way. Too. Salty. The sauce was fantastic, but unless you're brining a loin roast or leave the pork chops in for 2 hours max, it's unpleasantly salty and borderline inedible. I used the kosher salt in the blue box, by the way, so other brands might not be as overpowering, but if I make it again, I will use half the salt and brine it for half the time.

Super tasty! Complex flavours and easy to make. I should have let the glaze reduce a bit more as it was a bit thin at the end but it was still delicious regardless.

Delicious!! I only brined the chops for 5 hrs instead of 12. Still came out great!