16 ratings

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.


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


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).