Grilled Pork Chops with Fig Jam Glaze — Big Green Egg Recipe

There is nothing quite like the flavor of Grilled Pork Chops on the Big Green Egg, especially when finished with a sweet and savory fig jam glaze. This recipe began as a practical way to use a half-open jar of fig preserves and turned into a reliably delicious cook. Rich, well-marbled pork chops are ideal for this treatment—the sweetness of the figs and the smoky char from a kamado-style grill make a fast, gourmet meal.

Whether you’re clearing out the fridge or planning a special weekend dinner, these Fig-Glazed Pork Chops deliver a great balance of sweet, tangy, and smoky flavors. Pour a glass of Pinot Noir, fire up your Big Green Egg, and enjoy this elegant yet simple recipe for Grilled Kurobuta Pork Chops with Fig Jam Glaze.

Step 1: Temper, Slather, and Rub

Prep begins before the grill heats. For juicy results, let premium Kurobuta or other thick-cut pork chops sit at room temperature for about 30 minutes. Lightly coat the chops with olive oil to help the rub adhere, then apply a generous dry rub.

• Featured Choice: A maple-forward rub like Dizzy Pig Raging River pairs beautifully with fig glaze.
• Store-Bought Alternatives: Meat Church Honey Hog, Killer Hogs The BBQ Rub, Plowboys Yardbird, or Heath Riles Competition BBQ Rub all work well.
• DIY Savory-Sweet Rub: Combine 2 parts brown sugar, 1 part smoked paprika, 1 part kosher salt, 1/2 part black pepper, and 1/4 part each garlic powder and onion powder.

Pro tip: This fig glaze works equally well on thick bone-in or center-cut pork chops from any grocery store.

Step 2: Preparing the Fig Jam Glaze

While the chops temper, prepare the glaze: its sweet-tangy profile is what elevates the dish. In a small cast-iron saucepan, combine 1 cup fig preserves, 1/4 cup apple cider vinegar, 1 tablespoon stone-ground mustard, 2 teaspoons Worcestershire sauce, 1 teaspoon sriracha, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Season with salt and pepper to taste.

• Whisk to combine: Mix ingredients thoroughly before heating.
• Flavor balance: Vinegar and mustard cut the sweetness, while sriracha adds gentle warmth that doesn’t overpower the pork.
• Simmer: Heat the glaze until the preserves melt and the sauce reduces to a slightly tacky, pourable consistency.

Step 3: Big Green Egg Setup and Cooking the Glaze

Set your Big Green Egg for direct grilling and preheat to 350°F. Place the cast-iron pan with the glaze directly on the cooking grid and let it come to a low boil, about 10 minutes. This reduces the sauce and concentrates the flavors.

• Temperature control: 350°F is ideal to reduce the glaze without burning the sugars.
• Cooling: Remove the pan when the glaze bubbles; it will thicken further as it cools, which helps it cling to the chops.
• Charcoal: Use high-quality lump charcoal for a clean, smoky flavor that complements fig and pork.

Step 4: Grilling the Pork Chops

With the glaze ready and the grill at 350°F, oil the grate lightly and place the pork chops directly over the coals. For well-marbled Kurobuta, direct heat creates an excellent crust. Close the dome and sear for 4–5 minutes before flipping.

• First sear: This develops grill marks and a deep Maillard crust—avoid lifting the dome unnecessarily.
• Flare-ups: If fat causes flare-ups, move the chops to the grate edge briefly until flames subside.
• The flip: Use long-handled tongs to flip when the first side is deeply browned and ready for glaze.

Step 5: The Final Glaze and Finish

After flipping, close the vents to lower the air flow and encourage the glaze to caramelize without burning. Cook the second side for another 4–5 minutes, then shut down the top and bottom vents. Brush the glaze liberally on both sides and allow the chops to dwell until the internal temperature reaches 140°F.

• Dwell: Closing vents traps residual heat and creates a gentle baking effect that sets the glaze.
• Target temperature: Pull the chops at 140°F; during the rest they will carry over to about 145°F, the recommended finished temperature for juicy pork.
• Use a thermometer: Check the thickest part with an instant-read thermometer for accuracy.

Step 6: Rest and Serve

Resting is essential. Remove the chops from the Egg and let them rest on a cutting board or warm platter for at least 10 minutes. Resting allows the juices to redistribute so each slice remains tender and juicy.

• Why rest: Cooking pushes juices to the center; resting lets muscle fibers relax so juices reabsorb instead of running out when you cut.
• Final temperature: Expect a roughly 5°F rise during a 10-minute rest, finishing near 145°F for perfect doneness.

Final Thoughts and Serving Suggestions

These Fig-Glazed Grilled Pork Chops showcase what backyard grilling can achieve: a harmony of smoky char, rich pork flavor, and sweet-tangy glaze. To elevate the plate, serve the chops over a creamy cauliflower purée for a smooth contrast to the glazed crust.

Other pairing ideas:

• Roasted root vegetables: Glazed carrots or roasted parsnips complement the pork’s sweetness.
• Crispy Brussels sprouts: Their char and slight bitterness balance the glaze.
• Simple green salad: A light vinaigrette helps cut through the richness.