Grilled Kurobuta Pork Chops with a Fig Jam Glaze

By Chris Sussman, The BBQ Buddha

If you are like me, you love a good cheese and charcuterie board. The problem is, I often have 3 to 4 half used jars of fig jam in the fridge as I can never remember if we have some when I am out buying meats and cheeses for the board. Planning a glaze for these delicious pork chops presented itself to me when I looked in the fridge and found 3 jars of this delicious fig jam waiting for me. This recipe came together quickly after that and is as delicious as it gets. Now sit back, grab a glass of your favorite Pinot Noir, and enjoy this post for Grilled Kurobuta Pork Chops with a Fig Jam Glaze.

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Ingredients

2 bone-in Kurobuta pork chops
Dizzy Pig Raging River Seasoning
Olive oil

Fig Jam Glaze:

1 cup fig preserve
1/4 cup apple cider vinegar
1 Tbsp stone ground mustard
2 tsp Worcestershire sauce
1 tsp sriracha sauce
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper

Directions

Preparation

Preheat your Big Green Egg to 350°F setup for direct grilling
Take the pork chops out of the fridge and apply a little olive oil then Dizzy Pig Raging River Rub
Let sit at room temperature while the grill is preheating

Make Fig Jam Glaze

Mix all the glaze ingredients in a cast iron sauce pan
Place sauce pan on grill and let it cook for 10 minutes or until it comes to a low boil
Remove the glaze from the grill and let cool, it will thicken as it cools

Make Pork chops

Rub the grill grate with a little oil and place the pork chops on the grill
Cook the pork chops 5 minutes before flipping
Cook another 5 minutes then shut down the vents on your Big Green Egg
Apply the glaze, flip the chops and apply more glaze
Let roast another 5 minutes until the glaze sets and the temperature is 145°F internal
Pull the pork chops and let rest 5-10 minutes before serving
I served these pork chops over cauliflower puree which is a nice complement to the smoky sweetness of the chops

In This Recipe: