Start by creating the brine. Mix the coarse kosher salt into the warm filtered water until it dissolves. Add in the peppercorns and rosemary for extra flavor. Submerge your pork chops in this brine and let them sit for about 30 minutes. This step is crucial; it keeps the meat juicy and adds flavor throughout.

In a saucepan over medium heat, combine the bourbon, brown sugar, soy sauce, apple cider vinegar, grated ginger, minced garlic, cayenne pepper, and Dijon mustard. Stir until the sugar dissolves and bring the mixture to a gentle simmer. This should take about five minutes. Once simmering, reduce the heat and let it bubble gently for another five minutes to thicken slightly.

While your glaze is bubbling away, preheat your oven to 375°F (190°C). This ensures that your pork chops will bake evenly and come out just perfect.

Remove the pork chops from the brine and pat them dry with paper towels. In a large oven-safe skillet, heat the neutral oil over medium-high heat. Season the chops with smoked paprika, salt, black pepper, and garlic powder on both sides.

Carefully place the seasoned pork chops in the hot skillet. Sear for about 3-4 minutes per side until they develop a golden-brown crust. This step helps to lock in all those fantastic flavors.

Once both sides are seared, pour half of the bourbon glaze over the pork chops, flipping them to ensure they are well-coated. Use a spoon to baste the chops with the glaze for added flavor.

Transfer the skillet to the preheated oven. Bake for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C). This ensures the pork is cooked without becoming dry.

Once the chops are done, remove them from the oven and let them rest for about five minutes. In the meantime, you can prepare a slurry with the cold water and cornstarch, stirring it into the remaining glaze in the saucepan. Cook on medium until it thickens slightly, and then drizzle over the rested pork chops.