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1
Heat the oil in a large saute pan over medium-high heat.
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2
Add the onion and garlic and cook until soft, 3 to 4 minutes.
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3
Add the apple, water and brown sugar and cook until the apples are very soft.
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4
Stir in the cinnamon and salt and cook for 1 minute.
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5
Remove the mixture from the heat and let cool.
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6
Transfer the mixture to a food processor along with the butter and process until slightly chunky.
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7
Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld.
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8
Let come to room temperature before serving.
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9
Whisk all the glaze ingredients in a small bowl.
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10
Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved.
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11
Let cool completely.
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12
Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
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13
Preheat oven to 425 degrees F.
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14
Remove the pork from the brine, rinse under cold water and pat dry with paper towels.
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15
Heat the oil in a large saute pan over high heat.
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16
Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total.
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17
Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes.
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18
Remove from the oven, let rest loosely tented with foil for 10 minutes.
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19
Add the shallots to the saute pan (that the pork was browned in) and cook until soft.
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20
Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced.
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21
Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency.
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22
Whisk in the butter, season with salt and pepper and stir in the parsley.
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23
Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter.
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24
Garnish with parsley sprigs.
