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Apricot Glazed Pork Chops Recipe
Apricot Glazed Pork Chops Recipe photo by Taste of Home
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Apricot Glazed Pork Chops Recipe

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4.5 20 19
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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.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 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)

Nutritional Facts

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

Directions

  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.
Originally published as Glazed Pork Chops in Taste of Home August/September 2009, p43

Light-Bodied Red Wine

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


Reviews for Apricot Glazed Pork Chops

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MarineMom_texas
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."

MY REVIEW
SarahKerr
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."

MY REVIEW
JeanneG48
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."

MY REVIEW
mamaknowsbest
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!!!"

MY REVIEW
redmonc1
Reviewed Apr. 2, 2013

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

MY REVIEW
Margaretleet
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."

MY REVIEW
kberry1947
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."

MY REVIEW
fredaevans
Reviewed Mar. 28, 2012

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

MY REVIEW
Laino
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"

MY REVIEW
ButterbeansMom
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."

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