Grilled Kurobuta Pork Chops with a Fig Jam Glaze
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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.

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Author: Chris Sussman, The BBQ Buddha

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

    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

    Ingredients for Fig Jam Glaze

  • Mix all the glaze ingredients in a cast iron sauce pan and place on grill

    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

    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

    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

    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

    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

    I served these pork chops over cauliflower puree which is a nice complement to the smoky sweetness of the chops