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Chili-Apricot Pork Chops Recipe

Chili-Apricot Pork Chops Recipe

With a slightly spicy-sweet glaze created with just four ingredients, these chops are not only tasty, they’re super-easy, too. —Lily Julow, Lawrenceville, Georgia
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1/4 cup apricot preserves
  • 1/4 cup chili sauce
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon water
  • 4 bone-in pork loin chops (7 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a small bowl, combine the preserves, chili sauce, mustard and water. Sprinkle pork chops with salt and pepper. Spoon glaze over both sides of pork.
  • 2. Broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Yield: 4 servings.

Nutritional Facts

1 pork chop equals 271 calories, 8 g fat (3 g saturated fat), 86 mg cholesterol, 497 mg sodium, 17 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Reviews for Chili-Apricot Pork Chops

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Reviewed Aug. 24, 2013

"Very good flavor, but it seemed a lot of the glaze fell between the broiler pan slats. So easy and everyone in the family (including 7 & 4 year old) liked them...Definitely a keeper!"

Reviewed Oct. 24, 2012

"I doubled the sauce. I baked the chops at 350 till about 20 minutes from being done.

I drained the pan, poured on 1/2 the sauce baked about 15 more minutes, turned them over add the rest of the sauce and baked till tender. My family RAVED! This is one I will make often"

Reviewed Oct. 24, 2011

"These were great, although I didn't prepare them as directed... Instead, I browned up boneless chops in a skillet and then poured a double recipe of the glaze ingredients over top, and then simmered the chops until they were cooked through. My family really enjoyed them!"

Reviewed Feb. 15, 2011

"These were very good and moist. I did these in the oven, covered, and baked them at 350 for 40 minutes because they were very thick. I also cut it down for two but not the sauce."

Reviewed Jan. 10, 2011

"a wonderful blend of flavors, a new favorite in our home"

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Wine Pairings

Light-Bodied Red Wine

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