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Fruit-Glazed Pork Chops

Here’s a fast and simple way to grill chops in half an hour. Other fruit preserves can be easily substituted. These are also nice broiled in the oven. —Edie DeSpain, Logan, Utah
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 1/3 cup hickory smoke-flavored barbecue sauce
  • 1/2 cup apricot or peach preserves
  • 1 tablespoon corn syrup
  • 1 teaspoon prepared mustard
  • 1/4 teaspoon ground cloves
  • 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside.
  • Sprinkle pork chops with salt and pepper. On a lightly oiled grill, 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 sauce mixture. Let meat stand for 5 minutes before serving.
Nutrition Facts
1 pork chop: 336 calories, 10g fat (4g saturated fat), 98mg cholesterol, 446mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 35g protein.

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  • homemadewithlove
    Apr 10, 2014

    Easy delicious dinner for weeknight! I used regular mustard but will also experiment as suggested with Dijon. Would also be good on chicken.

  • HeatherKP
    May 16, 2010

    These were so easy and delicious!!!

  • linda_ing
    May 13, 2010

    Has anyone tried this recipe with dijon mustard instead of prepared? I've used dijon and apricot preserves together before but never prepared yellow mustard.

  • garcyb
    May 13, 2010

    I used chicken quarters and the sauce was just the spark it needed. Thanks for a great recipe. I'll definitely try this with pork.

  • tkarinas
    May 12, 2010

    Fruit glazed pork chops is a simple, easy recipe to make and one my family does any time we have pork chops and the right ingredients. It's a delicious dinner and one we'll be keeping for a long, long time.

  • Stephannie
    Jul 15, 2009

    No comment left

  • mwalt
    Jul 10, 2009

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    Jul 8, 2009

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  • mkonk
    Jul 8, 2009

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