Grilled Pork Chops with Orange Jalapeño Glaze

Staff Writer
Grilled Pork Chops with Orange Jalapeño Glaze
Pork Chops
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.

Deliver 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


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).

Grilled Pork Chop Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Grilled Pork Chop Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.