Apricot Glazed Grilled Pork Chops Recipe

Ingredients

• 4 (1-inch thick) bone-in pork chops, about 1.5 to 2 lbs total
• Diamond Crystal Kosher Salt
• Black pepper, freshly ground
• 1/2 cup apricot preserves
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Prepare the Grill and Pork Chops

Get your grill preheating to medium-high, somewhere around 400-450F.

Pat the pork chops dry with a paper towel and season both sides generously with kosher salt and black pepper.

Make the Apricot Glaze

In a small bowl, whisk together the apricot preserves, apple cider vinegar, soy sauce, Dijon mustard, garlic powder, and cayenne pepper.

Keep whisking until the preserves are broken down and the glaze is smooth.

Sear the Pork Chops First

Place the seasoned chops on the hot grill grates.

Let them cook for ~4-5 minutes without moving them to get a good sear and dark grill marks.

Flip the chops and cook for another ~4-5 minutes on the second side.

Build the Glaze in Layers

Now, start glazing. Flip a chop, brush on a thin layer of the glaze, and close the grill.

After about a minute, flip the chop again and glaze the other side.

Continue this process—flipping and brushing a thin layer of glaze every minute or so—for the last 4-6 minutes of cooking. This builds a sticky, caramelized crust without burning.

Check for Doneness and Rest the Chops

The pork chops are done when an instant-read thermometer inserted into the thickest part, away from the bone, reads 145F.

Pull the chops off the grill and let them rest on a cutting board for at least 5 minutes. This lets the juices redistribute throughout the meat.

Apricot Glazed Grilled Pork Chops

The trick to a good glaze on the grill is not to burn it. Most recipes have you slap on a thick, sugary sauce that just turns black. This method builds the glaze in thin layers during the final minutes of cooking, so it caramelizes properly instead.

Prep Time10 minutes mins

Active Time15 minutes mins

Resting Time5 minutes mins

Total Time30 minutes mins

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Ingredients

• 4 1-inch thick bone-in pork chops, about 1.5 to 2 lbs total
• Diamond Crystal Kosher Salt
• Black pepper freshly ground
• 1/2 cup apricot preserves
• 2 tablespoons apple cider vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Instructions

• Preheat your grill to medium-high heat (400-450°F).
• Pat the pork chops dry with the paper towels and season both sides generously with the kosher salt and the black pepper.
• In a small bowl, whisk together the apricot preserves, the apple cider vinegar, the soy sauce, the Dijon mustard, the garlic powder, and the cayenne pepper until smooth.
• Place the chops on the hot grill and cook for 4-5 minutes without moving to develop grill marks.
• Flip and cook for another 4-5 minutes on the second side.
• Begin glazing by flipping a chop, brushing on a thin layer of the glaze, and closing the grill.
• After one minute, flip and glaze the other side.
• Continue flipping and glazing every minute for the final 4-6 minutes of cooking.
• Remove the chops when an instant-read thermometer reads 145°F in the thickest part.
• Let the chops rest on a cutting board for 5 minutes before serving.

Notes

Build the glaze in thin layers during the final minutes to achieve proper caramelization without burning.