Grilled Pork Chops With Orange Jalapeño Glaze
Grilled Pork Chops With Orange Jalapeño Glaze
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.
Servings
6
servings
Ingredients
- 6 pork chops (bone in)
- olive oil
- freshly ground black pepper
- orange and jalapeño knob creek rye glaze
- 1/4 cup knob creek rye
- 1/2 gallon fresh-squeezed orange juice
- 2 ounce fresh-squeezed lime juice
- 1 jalapeño, sliced in 1/2 with seeds in
- 1 cup brown sugar
Directions
- 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.
- Place all ingredients in a non-reactive pan over medium heat. Reduce by ½ (about 1 hour).