BBQBuddha Gluten-Free Grill Main Dish Pork Pork Chops

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.


Print Recipe

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



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

Make Fig Jam Glaze

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

Make Pork chops

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