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.
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.