This recipe uses it all, starting with peppers to the brine. I personally love the combinations of the habanero/jalapeño with pork chops, but the jalapeños are really good as well!
4 thick cut pork chops
1/4 jar of candied jalapeños OR candied habaneros, very finely chopped
2 garlic cloves, crushed
1 cup of fresh orange juice
3 Tablespoons of light brown sugar
3 Tablespoons of candied jalapeños OR candied habaneros, juice (brine)
Combine peppers, garlic, orange juice, brown sugar and 3 tablespoons of pepper juice. Pour half of marinade into a large resealable plastic bag, reserve remaining marinade. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate, turning occasionally, at least 30 minutes.
Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill tuning occasionally, until charred and cooked through, 6-8 minutes. Transfer to platter and let rest 5 minutes before serving. Drizzling reserved marinade over pork chops.