Apricot Glazed Pork Chops Recipe
- 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.
1 pork chop equals 367 calories, 16 g fat (4 g saturated fat), 82 mg cholesterol, 450 mg sodium, 21 g carbohydrate, trace fiber, 33 g protein.
Reviews for Apricot Glazed Pork Chops
"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."
"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."
"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!!!"
"Very easy and good. Quick to put together the night before. I will make it again."
"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."
"1st Direction says reserve marinade.2nd Direction says discard the marinade.3rd Direction says baste with reserved marinade.Need to proof read."
"Make more, even then there will be no 'left-overs.'"
"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"
"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."
"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!!!"
"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."
"To get more flavor---freeze in the marinade, grill when thawed----"
"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."
"Easy marinade. I let marinade overnight and they tasted great!!"
"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."
"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."
"These were good. I used peach preserves as I didn't have any apricot. Turned out good."
"I tried these and my husband loved them. I wanted more apricot taste, but they were very good."
"where is the rosemary?"
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.