In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. Heat to boiling and reduce to a simmer, continuing to cook for 10 minutes. Remove from the heat and cool to room temperature.
Place the pork chops into a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
When ready to cook, preheat the oven to 350 degrees.
Remove the 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 and add the pork chops in batches. Cook for 4 to 6 minutes. Place all of the pork chop into the skillet circling the skillet around the outer edges.
Place the skillet In the preheated oven and continue to cook for another 4 to 6 minutes or until the internal temperature reaches 140 degrees. 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 decreased to about ⅔ cups, whisk in the butter and bourbon. Continue to cook for about 2 to 3 minutes until thickened.
Serve drizzled with the Bourbon-Molasses Glaze.
You can use bone in pork chops for this recipe if you prefer them.