Apricot Glazed Grilled Pork Chops Recipe

Ingredients

For the Pork Chops

• 6 bone-in pork chops, about 1.5 inches thick
• Kosher salt
• Coarsely ground black pepper

For the Apricot Glaze

• 6 Tbsp (90 ml) apricot jam
• 3 Tbsp (45 ml) balsamic vinegar
• 1 Tbsp (15 ml) water
• 1 1/2 tsp (4g) paprika

Prepare the Pork Chops

Pat the pork chops dry with a paper towel; a dry surface browns better on the grill.

Season both sides of each chop with kosher salt and black pepper. Use about a half teaspoon of salt per chop as a starting point.

Make the Apricot Glaze

In a small bowl, combine the apricot jam, balsamic vinegar, water, and paprika.

Whisk everything together until it’s smooth. The glaze will seem a bit thin, but it will thicken as it heats up on the grill.

Grill the Chops to ~140F Internal

Get your grill to a medium-high heat, around ~400-450F.

Place the chops directly over the heat. Let them cook for ~4-5 minutes on the first side, or until you have clear grill marks and the meat releases easily from the grill grates.

Flip the chops over. Cook for another ~4-5 minutes.

For the final 2-4 minutes of cooking, start brushing the glaze on the chops. Flip them every 45-60 seconds and apply another layer of glaze.

The sugar in the jam will burn if left unattended, so stay at the grill during this step.

Pull the chops off the grill when the thickest part reads ~140F on an instant-read thermometer.

Rest the Chops Before Serving

Let the chops rest on a cutting board for at least 5 minutes. During this time, carryover cooking will bring the internal temperature up to a final 145F.

Do not skip the rest; it allows the juices to 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

Rest Time5 minutes mins

Total Time30 minutes mins

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Ingredients

For the Pork Chops

• 6 bone-in pork chops about 1.5 inches thick
• Kosher salt
• Coarsely ground black pepper

For the Apricot Glaze

• 6 Tbsp apricot jam 90 ml
• 3 Tbsp balsamic vinegar 45 ml
• 1 Tbsp water 15 ml
• 1 1/2 tsp paprika 4g

Instructions

• Pat pork chops dry with paper towels.
• Season both sides generously with salt and pepper.
• Mix apricot jam, balsamic vinegar, water, and paprika in a small bowl until smooth.
• Heat grill to medium-high (400-450F).
• Grill chops directly over heat for 4-5 minutes per side.
• Brush with glaze during final 2-4 minutes, flipping every 45-60 seconds.
• Remove from grill when internal temperature reaches 140F.
• Rest for 5 minutes before serving.

Notes

Watch carefully while glazing as sugar can burn quickly. Final temperature after resting should be 145F.