Apricot Glazed Grilled Pork Chops
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 or worse, burned.
Ingredients
For the Pork Chops
- 8 thick-cut bone-in pork chops, at least 1-inch thick
- Kosher salt
- Coarse black pepper
For the Apricot Glaze
- 1/2 cup apricot jam
- 1/4 cup balsamic vinegar
- 1 Tbsp + 1 tsp water
- 2 tsp paprika
Method
- Pat pork chops dry with paper towels and season both sides with salt and pepper.
- Whisk together apricot jam, balsamic vinegar, water, and paprika until smooth.
- Heat grill to 400-450°F with two-zone fire setup.
- Sear chops over direct heat 4-6 minutes per side until well marked.
- Move chops to indirect heat side.
- Brush with glaze, flip and glaze other side. Repeat glazing every minute for 3-4 minutes.
- Remove chops when internal temp reaches 140°F.
- Rest 5-10 minutes before serving until internal temp reaches 145°F.
Notes
A dry surface creates better crust. Resting is essential for juicy results.