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Apricot Glazed Pork Chops Recipe

Apricot Glazed Pork Chops Recipe

I’ve served these tasty pork chops for birthdays, Easter dinner and for no special reason at all. They’re easy to double or even triple to feed a crowd. —Sondra Warson, Madrid, Iowa
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings


  • 2/3 cup apricot preserves
  • 1/2 cup Italian salad dressing
  • 2 tablespoons Dijon mustard
  • 4 boneless pork loin chops (1 inch thick and 6 ounces each)


  • 1. In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
  • 2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts

1 each: 367 calories, 16g fat (4g saturated fat), 82mg cholesterol, 450mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 33g protein.

Reviews for Apricot Glazed Pork Chops

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MarineMom_texas User ID: 31788 248143
Reviewed May. 12, 2016

"I prepared these delicious pork chops tonight. I used sugar free apricot preserves as the only substitution to the recipe. We will be having this recipe again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

SarahKerr User ID: 8034178 185593
Reviewed Oct. 24, 2014

"I used peach preserves instead of apricot because I picked up the wrong jar by accident. It was a happy mistake because it turned out great! I used it on country style ribs and my husband really enjoyed them."

JeanneG48 User ID: 1479918 144565
Reviewed Jun. 4, 2014

"Made these pork chops last night. They are awesome. My daughter who is a very picky eater loved them. Everyone had seconds, glad i doubled the recipe. i used sugar free preserves, that's what i had on hand."

mamaknowsbest User ID: 5826120 182239
Reviewed Sep. 18, 2013

"These few simple ingredients make a power house glaze! The vibrant taste of the glaze is spectacular. Perfect combination of flavors, my son liked extra 'glaze' on his. We used two pork tenderloins. This is a new favorite!!!"

redmonc1 User ID: 3906907 115487
Reviewed Apr. 2, 2013

"Very easy and good. Quick to put together the night before. I will make it again."

Margaretleet User ID: 5617909 164867
Reviewed Mar. 31, 2012

"If you add the ingredients together for the marinade you will end up with more than 3/4 cup. After measuring 3/4 cup for the chops to marinade in, reserve the rest of it to baste the chops when grilling. Directions are right on. There will be some sauce left."

kberry1947 User ID: 6393470 182434
Reviewed Mar. 28, 2012

"1st Direction says reserve marinade.

2nd Direction says discard the marinade.
3rd Direction says baste with reserved marinade.
Need to proof read."

fredaevans User ID: 6360805 182238
Reviewed Mar. 28, 2012

"Make more, even then there will be no 'left-overs.'"

Laino User ID: 56273 169412
Reviewed Mar. 28, 2012

"I would like to try this recipe but bake the chops instead of grill. Would someone please suggest the temperature and time and covered or not. No matter how many pork chop recipes I try, they never turn out as moist as I would like. Thanks"

ButterbeansMom User ID: 3751282 164865
Reviewed Mar. 28, 2012

"Good and easy. Mommalee, it says earlier in the recipe to keep back part of the marinade and refrigerate it. That's the marinade that's used to baste the meat, not the part that was in the bag marinating the raw meat. Not confusing to me at all, and a common practice."

quiltlady448 User ID: 5533566 183643
Reviewed Mar. 28, 2012

"To mammalee... the recipe clearly states to pour 3/4 of the marinade in a bag to marinate the chops. Save the other 1/4 for basting. I added a touch of fresh garlic...viola!!!"

Scorpio-GG User ID: 6432993 115486
Reviewed Mar. 28, 2012

"There shouldn't be any confusion about what to do with the marinade. The instructions clearly say to discard the portion of the marinade that was used to marinade the meat and to baste with the portion that had been set aside for that very purpose."

MEMOMCH User ID: 3403535 169410
Reviewed Mar. 28, 2012

"To get more flavor---freeze in the marinade, grill when thawed----"

mommalee User ID: 640707 182236
Reviewed Mar. 28, 2012

"No stars because of the confusion about what to do with the marinade. Marinades should be discarded after that long and NOY used to baste meat. Which is it in these instructions. Keep-discard. It is misleading and therefore dangerous."

hopels User ID: 5412024 183641
Reviewed Apr. 12, 2011

"Easy marinade. I let marinade overnight and they tasted great!!"

agress User ID: 1421531 99340
Reviewed Sep. 7, 2009

"These turned out better than expected. The marinade smelled a little bland but was good once grilled. Will make again. Agree with other reviewer and may add garlic or other spices just to add an extra kick."

scrambledwithcheese User ID: 1233902 183640
Reviewed Sep. 3, 2009

"These weren't terrible, but we didn't love them. Not a lot of flavor. Would suggest adding some fresh minced garlic to the sauce to amp up the flavor."

rachellestratton User ID: 2983875 169409
Reviewed Aug. 3, 2009

"These were good. I used peach preserves as I didn't have any apricot. Turned out good."

likemama User ID: 3279318 100436
Reviewed Jul. 31, 2009

"I tried these and my husband loved them. I wanted more apricot taste, but they were very good."

jillwillems User ID: 1611124 144564
Reviewed Jun. 30, 2009

"where is the rosemary?"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.