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