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.
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).