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Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

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 Kurobuta Pork Chops from Snake River Farms the main ingredient 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

Start with one of my favorite rubs from Dizzy Pig BBQ (Raging River) and apply that to the pork chops after you rub a little olive oil as a base. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

For the glaze get 1 cup fig preserve, ¼ cup apple cider vinegar, 1 tbs stone ground mustard, 2 tsp Worcestershire sauce, 1 tsp sriracha sauce, ½ tsp garlic powder, ½ tsp onion powder, salt and pepper to taste. Mix all of that together in a cast iron sauce pan. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Place the pan with the glaze on to your Big Green Egg preheated to 350°F setup for direct grilling. Let the glaze cook for 10 minutes or until you see it come to a low boil. Remove from the grill and let cool. The glaze will thicken as it cools. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Now rub the Big Green Egg grilling grate with a little oil and place the pork chops on. Let them cook for 5 minutes before flipping. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Cook another 5 minutes then shut down the vents on your Big Green Egg. Apply the glaze on both sides and let cook for another 5 minute or until the internal temperature measures 145°F. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Pull the pork chops off and let rest 10 minutes before serving. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

I served the pork chops over cauliflower puree which was a nice compliment to this smokey sweetness of the chops. 

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

Grilled Kurobuta Pork Chops with a Fig Jam Glaze

The BBQ Buddha
This recipe for Grilled Kurobuta Pork Chops with a Fig Jam Glaze is delicious. An easy glaze that works so well with the grilled pork chops.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine American
Servings 2

Ingredients
  

  • 2 bone-in Kurobuta Pork Chops
  • Dizzy Pig Raging River Rub
  • Olive oil
  • Glaze ingredients:
  • 1 cup fig preserve
  • ¼ cup apple cider vinegar
  • 1 tbs stone ground mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp sriracha sauce
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper

Instructions
 

  • Preheat your Big Green Egg to 350° 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 container
  • Place on the grill and let heat 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
  • Place the pork chops on the grill and cook 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
Tried this recipe?Mention @the_bbq_buddha or tag #the_bbq_buddha!

 

 

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