September 13, 2012
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).
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