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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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
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