Apricot Glazed Grilled Pork Chops Recipe
This glaze hits sweet, tangy, and smoky notes all at once. The entire point is to build up layers of flavor by repeatedly flipping and glazing the chops on the grill. You’re aiming for caramelized, sticky edges, not a wet sauce.
Ingredients
- 4 bone-in, 1-inch thick pork chops (~1 1/2 lbs total)
- Diamond Crystal kosher salt
- Black pepper
- 1/2 cup apricot preserves
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder
Season the Chops and Make the Glaze
Get your grill going to a medium-high heat, around 400F-450F.
While it heats, pat the pork chops dry with a paper towel and season them generously on all sides with salt and pepper.
In a small bowl, whisk together the apricot preserves, apple cider vinegar, soy sauce, Dijon mustard, sweet paprika, garlic powder, and chipotle powder. It might take a minute of steady whisking for the preserves to break down and create a smooth, uniform glaze.
Grill, Flip, and Glaze
Place the seasoned chops on the hot grill grates. Let them cook undisturbed for about 4-5 minutes to develop a good sear and distinct grill marks.
Flip the chops. Immediately brush a layer of the glaze over the just-cooked side. Cook for another 4-5 minutes.
From this point on, you will flip the chops and brush with glaze every 1-2 minutes. This layering process is what creates the caramelized crust without burning the sugar in the preserves. Continue this until the pork reaches an internal temperature of 145F at its thickest point.
Let Them Rest
Transfer the glazed chops from the grill to a cutting board and let them rest for at least 5 minutes. This allows the juices to redistribute throughout the meat. Don’t skip this.
The glaze should be sticky and charred in spots. That’s the texture you’re looking for.
Apricot Glazed Grilled Pork Chops
Ingredients
- 4 bone-in ~1 1/2 lbs total, 1-inch thick pork chops
- Diamond Crystal kosher salt
- Black pepper
- 1/2 cup apricot preserves
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/4 tsp chipotle powder
Method
- Heat grill to medium-high (400-450°F).
- Pat pork chops dry and season generously with salt and pepper.
- Whisk together apricot preserves, vinegar, soy sauce, mustard, paprika, garlic powder, and chipotle powder until smooth.
- Grill chops 4-5 minutes on first side.
- Flip, brush with glaze on cooked side, grill another 4-5 minutes.
- Continue flipping and glazing every 1-2 minutes until internal temp reaches 145°F.
- Rest 5 minutes before serving.
