Grilled Pork Chops with Fig Jam Glaze (Big Green Egg Recipe)
This recipe for Grilled Pork Chops with Fig Jam Glaze (Big Green Egg Recipe) is delicious. An easy glaze that works so well with the grilled pork chops.
Servings: 2
Ingredients
For the Pork Chops:
- 2 bone-in Kurobuta Pork Chops
- 2 tbsp Olive oil
- 3 tbsp Dizzy Pig Raging River Rub or other pork rub
For the Fig Jam Glaze:
- 1 cup fig preserve
- ¼ cup apple cider vinegar
- 1 tbsp stone ground mustard
- 2 tsp Worcestershire sauce
- 1 tsp sriracha sauce
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Instructions
- Prep & Temper: Remove pork chops from the refrigerator 30 minutes before cooking to bring to room temperature.
- Slather & Rub: Apply a light coating of olive oil to the chops, then liberally season with your chosen dry rub on all sides.
- Make the Glaze: In a cast iron saucepan, combine fig preserves, apple cider vinegar, stone ground mustard, Worcestershire sauce, sriracha, garlic powder, onion powder, salt, and pepper.
- BGE Setup: Preheat your Big Green Egg to 350°F set up for direct grilling.
- Cook Glaze: Place the cast iron saucepan with the glaze on the grid. Cook for 10 minutes, or until it reaches a low boil. Remove from the grill and set aside to cool and thicken.
- Sear Chops: Oil the grilling grate. Place chops directly over the coals. Cook for 5 minutes.
- Flip & Glaze: Flip the chops. Cook for another 5 minutes, then shut down the BGE vents. Brush the glaze liberally on both sides of the chops.
- Finish & Pull: Continue cooking (dwell) for another 5 minutes, or until the internal temperature reaches 140°F.
- Rest & Serve: Remove chops from the grill and let them rest for 10 minutes before serving. The temperature will rise to the target 145°F while resting.