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Grilled Pork Chops with Orange Jalapeño Glaze Recipe
Sep 13, 2012 @ 4:31 PM
Posted by
Daily Value: 35%
Servings: 6
Low-Sodium
Dairy-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 705Daily Value: 35%
Servings: 6
Low-Sodium
Dairy-Free, Wheat-Free
| Fat | 23g | 36% |
| Saturated | 7g | 33% |
| Trans | 0g | 0% |
| Carbs | 80g | 27% |
| Fiber | 3g | 10% |
| Sugars | 66g | 0% |
| Protein | 45g | 89% |
| Cholesterol | 137mg | 46% |
| Sodium | 124mg | 5% |
| Calcium | 120mg | 12% |
| Magnesium | 102mg | 25% |
| Potassium | 1499mg | 43% |
| Iron | 2mg | 14% |
| Zinc | 4mg | 26% |
| Vitamin A | 781IU | 16% |
| Vitamin C | 185mg | 309% |
| Thiamin (B1) | 1mg | 86% |
| Riboflavin (B2) | 0mg | 29% |
| Niacin (B3) | 15mg | 75% |
| Vitamin B6 | 2mg | 79% |
| Folic Acid (B9) | 111µg | 28% |
| Vitamin B12 | 1µg | 18% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 5µg | 7% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
Have a question about the nutrition data? Let us know.
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Knob Creek
Michael Symon created this recipe with a Knob Creek whiskey infusion for the brand, although this pork chop recipe would be great at any tailgate.
INGREDIENTS
For the pork chops:
- 6 pork chops (bone in)
- olive oil
- Freshly ground black pepper
- Orange and jalapeño Knob Creek rye glaze
For the orange and jalapeño glaze:
- 1/4 cup Knob Creek rye
- 1/2 gallon fresh-squeezed orange juice
- 2 ounces fresh-squeezed lime juice
- 1 jalapeño, sliced in 1/2 with seeds in
- 1 cup brown sugar
DIRECTIONS
For the pork chops:
Let the pork chops come to room temperature by removing them from the fridge ½ an hour to 1 hour prior to cooking.
In the meantime, preheat your grill to a medium-high heat (a charcoal grill is recommended).
Brush the pork chops with a little olive oil, and season them with salt and freshly ground black pepper.
Once the grill is heated, place the pork chops on the grill to cook for about 5 minutes per side, or until they reach an internal temperature of 140 degrees, basting them with the glaze every minute or so until they start to develop a great fiery whiskey citrus crust.
Remove the pork chops from the grill and let them rest for 5 minutes.
For the orange and jalapeño glaze:
Place all ingredients in a non-reactive pan over medium heat. Reduce by ½ (about 1 hour).
Recipe Details
Servings: 6
