Kurobuta Pork Chop with Orange Pepper Jelly Glaze
This Kurobuta pork chops recipe is like no other you’ve tried before. Perfectly juicy with a citrusy sweet glaze that compliments the prized pork, this Kurobuta recipe is restaurant quality at home!
Servings: 1 pork chop
Equipment
- cheesecloth
Ingredients
- 1 thick cut double-bone Kurobuta pork chop *Or substitute a double-bone regular pork chop.
- 1 teaspoon salt
- ¼ cup orange liqueur
- all-purpose seasoning of your choice (or salt and pepper) *We used Shake That All Purpose Seasoning.
- ¼ cup jalapeno pepper jelly
Instructions
- Brine the pork chop. Sprinkle the pork chop with about 1 teaspoon of salt, making sure to get all sides. Wrap the chop tightly in cheesecloth. Add orange liqueur to the cheesecloth to soak it on all sides. Place the wrapped pork chop on a wire rack on top of a sheet tray and refrigerate uncovered overnight.
- Season and smoke the chop. After the overnight brine, unwrap and season the pork chop with your favorite all-purpose seasoning or a simple blend of salt and pepper. Grill or smoke the pork chop at a low-and-slow temperature of about 200-225 degrees F, until the internal temperature reaches 120 degrees F.
- Adjust the grill temperature. Once the internal temp reaches 120 degrees F, remove the pork chop from the grill and adjust the coals or the pellet grill temp to a higher searing temp, about 450-500 degrees F for pellet grills. *NOTE – Be sure to remove the pork from the grill while you adjust the grill temp. This ensures that the pork has more time to sear at the higher temperature without overcooking.
- Heat the pepper jelly glaze. While the grill is heating up, heat the pepper jelly in a small saucepan over medium heat, just until it is more of a glaze consistency.
- Sear and glaze the pork chop. Place the pork chop back on the hot grill. Begin to glaze the pork chop with the orange pepper jelly when there is about 5-7 minutes of cooking time left, glazing a few times and flipping the chop periodically so that it doesn’t burn. If needed, move it to a cooler zone on the grill.
- Finish and rest the chop. Continue searing the glazed pork chop until the internal temperature reaches about 140-142 degrees F. Then remove from the grill and allow to rest for about 5-10 minutes before serving. *NOTE – The internal temperature of the orange-glazed pork chop will continue to rise by a few degrees even after you take it off the grill (carryover cooking).
Video
Notes
- Cooking times will vary – Different grills maintain heat differently, and the grill temperature can vary drastically (by 50 degrees or more) from where your grill’s thermometer is versus where you place the chops on the grill grates – top or bottom grate, middle or end of the grill, etc. The times in the recipe are a guide only. You should always cook your meats to the proper internal temperature, not to a specific time.
- Use a meat thermometer - The last thing you want to do is overcook your pork chop, so try a wireless meat thermometer that allows you to monitor the internal temp of your Kurobuta chop as it cooks. Always check your pork for doneness with an instant read thermometer.
- Substitute your favorite jam - If you don't want to make your own orange pepper jelly, grab your favorite store-bought jam to use as a glaze. Just warm the jelly in a small saucepan over medium heat, and use a pastry brush to baste the chops. Peach or apricot jam would also be great!
- Try regular pork chops - You can substitute regular thick cut, bone-in pork chops instead of Kurobuta chops to save money - this recipe will still be great! Just be sure to adjust the cooking times accordingly.