• In a large saucepan, combine orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. Heat to boiling and reduce to a simmer, then continue to cook for 10 minutes. Remove from the heat and let cool to room temperature.
• Place the pork chops in a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
• When ready to cook, preheat the oven to 350 degrees F.
• Remove pork chops from the brine, and rinse well under cold water. Use paper towels to pat the pork chops dry.
• In a large (12 inch) skillet over medium-high heat, heat the olive oil. Cook the pork chops in batches for 4 to 6 minutes. Return all of the pork chops to the skillet.
• Place the skillet in the preheated oven and cook for another 4 to 6 minutes or until the internal temperature reaches 140 degrees F. Allow the pork chops to rest for 5 minutes.

To make the glaze:

• Combine the molasses, apple cider vinegar, and rosemary in a small saucepan. Cook for about 15 minutes over medium heat. When the liquid has been reduced to about ⅔ cup, whisk in the butter and bourbon. Continue to cook for about 2 to 3 minutes until thickened.
• Serve pork chops drizzled with the Bourbon-Molasses Glaze.