Grilled Pork Chops with Orange Jalapeño Glaze
Grilled Pork Chops with Orange Jalapeño Glaze
Sep 13, 2012 | 4:31 pm
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.
6
Servings
175
Calories Per Serving
Deliver Ingredients
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).
Nutritional Facts
Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
3g
13%
Carbohydrate, by difference
27g
21%
Protein
2g
4%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
7mg
1%
Choline, total
2mg
0%
Fiber, total dietary
6g
24%
Folate, total
22µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Niacin
1mg
7%
Phosphorus, P
21mg
3%
Selenium, Se
2µg
4%
Sodium, Na
70mg
5%
Water
12g
0%
