This recipe is so giving with measurements. It really is your preference of sweetness. I will say you must marinade over night. That is the most important step. It may seem like a lot of steps and time but i promise you, you will never make it any other way again! FABULOUS
First thing, make sure the butcher Frenches and chines the bones for you so its easier to cut. If you buy one precut make sure to buy the butchers rope to hold it together. Next, you cut small slits in the meat to help absorb flavor.. Next, rub the meat with the kosher salt and brown sugar and place 1 sprig of thyme in roasting bag or large ziplock bag and place in fridge overnight/24 hours.
Remove meat from bag and place in a large skillet and brown both sides until golden brown, saving the drippings. Place meat in a large roasting pan surrounded by garlic, shallots, carrots, potatoes and a few sprigs of thyme. Place the remaining sprigs of thyme on top of your meat or if your tying your meat, place them on before you tie it. You may want to spray some cooking spray on the pan depending on your pan surface. Cook at 350 for 2 1/2 to 3 hours making sure center of meat measures 140 degrees. Start checking meat after about 2 1/2 hours until your likeness. Remove from oven and let rest for 15 minutes to allow internal temp to rise.
Using the leftover drippings from the browning pan add 2 cups of apple juice and heat on stove stirring up drippings from bottom of pan. Heat for about 8-10 minutes just until hot and place in a gravy bowl for serving over meat when cut. Last remove Thyme twigs and slice chops, place chops on serving plate and drizzle with the apple juice and drippings mixture. Serve with the roasted red potatoes and carrots.