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.

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
INSTRUCTIONS
- 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
- 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
- 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
-
Apply Dizzy Pig Raging River to the pork chops after you rub a little olive oil as a base. Let sit at room temperature while the grill is preheating
-
Ingredients for Fig Jam Glaze
-
Mix all the glaze ingredients in a cast iron sauce pan and place on grill
-
Let it cook for 10 minutes or until it comes to a low boi. Remove from grill and let cool
-
Rub the grill grate with a little oil and place the pork chops on the grill
-
Cook the pork chops 5 minutes before flipping, then cook another 5 minutes
-
Apply the glaze, flip the chops and apply more glaze. Roast about 5 minutes until the glaze sets and the temperature is 145°F internal
-
I served these pork chops over cauliflower puree which is a nice complement to the smoky sweetness of the chops