Apricot Glazed Grilled Pork Chops


 

While grill marks can be very appetizing, sometimes those nice, blackened marks on certain types of meat, may indicate the cooking was done at too high a temperature or for too long.

This stands true for pork chops.  They dry out so easily when cooked quickly on a really hot grill.  It just doesn’t work. 

The key is low heat and a bit of babysitting.  The result, company worthy Apricot Glazed Grilled Pork Chops.  Now, when’s the last time your chops were company worthy?  I’m telling you, this method makes the most delicious and juicy chops you could ever imagine.

Even the next day, warmed in the microwave, the chops are still oozing flavor and remain juicy.  

As always, give it a shot, you will love it.

It all starts with a three hour marinade of extra-virgin olive oil, fresh lemon juice, apple cider vinegar, kosher salt and freshly ground pepper.  Pour the marinade over the pork chops.  If the marinade does not cover them completely,  turn the chops over after 1-1/2 hours. 

Preheat all grill burners on high for 15 minutes.  Turn all burners down to low and place the pork chops on the grill.  Baste with the marinade from the pan and close the grill.  Turn, rotate and baste the chops every five minutes for 25 minutes.  Your grill will have its own hot spots, rotate the chops around them for even cooking.

The meat after the first turn will appear as if it is not even cooking, that’s a good thing.  Just keep basting, turning and rotating.

Once the chops have cooked through baste one side with the apricot glaze.  (Make sure you are using a new basting brush as opposed to the one you used for the marinade to prevent contamination.) 

Turn the basted chop over and brush remaining side with the glaze, turning again to heat through.  After you put the glaze on the chops they should not be on the grill long otherwise they will burn.  At this point the pork chops are cooked through and you are just caramelizing the glaze slightly.

You can brush on the remaining glaze before serving for a nice finish.  They are so tender and delicious you will not believe it’s a pork chop.

Apricot Glazed Grilled Pork Chops

For the marinade:
1/2 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
3-1/2 pounds bone-in assorted pork chops

For the glaze:
1/2 cup white wine
1/4 cup apricot jam
1/2 teaspoon dried thyme leaves

Bring the glaze to a boil and simmer until reduced by half and is thick and syrupy.  Set aside.

In a small bowl whisk together olive oil, lemon juice, vinegar, salt and pepper.  Pour the marinade over the pork chops.  If the marinade does not cover them completely,  turn the chops over after 1-1/2 hours. 

Preheat all grill burners on high for 15 minutes.  Turn all burners down to low and place the pork chops on the grill.  Baste with the marinade from the pan and close the grill.  Turn, rotate and baste the chops every five minutes for 25 minutes.  Your grill will have its own hot spots, rotate the chops around them for even cooking.

The meat after the first turn will appear as if it is not even cooking, that’s a good thing.  Just keep basting, turning and rotating.

Once the chops have cooked through baste one side with the apricot glaze.  (Make sure you are using a new basting brush as opposed to the one you used for the marinade to prevent contamination.) 

Turn the basted chop over and brush remaining side with the glaze, turning again to heat through.  After you put the glaze on the chops they should not be on the grill long otherwise they will burn.  At this point the pork chops are cooked through and you are just caramelizing the glaze slightly.

You can brush on the remaining glaze before serving for a nice finish.

One Year Ago Today: Petiquette. Is There Such A Thing?

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52 Comments

  1. I LOVE pork chops! You’re right, they dry so easily sometimes, but these one look as juicy as you said they were!

  2. Liz C. 2

    I think most people still try to cook pork to death because that’s the way it was when we were growing up. You had to cook pork to prevent getting tapeworms. Fortunately, these days we don’t have to worry, although I think many people just have a mind set about it. But, there is nothing better than a good, juicy pork chop & these look divine!

    Soooo… how’s that unpacking going?

  3. nina 3

    I totally agree, pork is a tricky thing to grill!!! I love the glaze that you have made!!!! You are also using my favorite pork cut…..shoulder chops!!!!!

  4. Those look delicious! I don’t have a grill though – do you think roasting would do it justice? I bet the flavor would be less smoky, but I’m going to try it!

  5. Julia 5

    Grill marks on a charcoal grill are nearly impossible. The heat is so intense that the whole meat is seared with no marks visible (perhaps the opposite of a gas grill).

    But back to you — this chops look delicious! And with apricots just coming into season, a few grilled on the side………YUM!

  6. I have never tried cooking chops out on the grill but this looks pretty simple (not to mention, tasty!) so I might give it a shot…well, if it ever stops raining that is.

  7. Yum! I could eat them for breakfast. I could eat them for lunch. I could eat them Sam I Am.

  8. Debi 8

    Pork chops get a bad rap…when cooked properly they are juicy and full of flavor-not to mention versatile!. The apricot glaze gives the chops a beautiful finish

  9. I tried your grilled chicken recipe last week and it was the BEST EVER! So you can be sure I’ll be trying this one too!!

  10. elra 10

    You win me over the apricot glaze Cathy.

  11. Pam 11

    I may just have to make this tonight. I am loving that glaze.

  12. Ramona 12

    Looks so good. With all the good food you cook, how come ya’ll aren’t huge?
    Ramona

  13. Mary 13

    These look awfully good, Cathy. I love pork chops, so somewhere down the road I’ll give these a try.

  14. I love pork chops on the grill! Yum;)

  15. annbb 15

    Hmmmm – I’l have to share this with our household grill master…he’s good, but you’re right, at times pork (and even chicken breasts) are dry. And I LOVE pork and apricot together!

  16. lo 16

    Oh, wow.
    Yeah — that apricot glaze could burn and make some seriously great grill marks. But, it definitely wouldn’t taste half as good as taking it slowly!

    I learned quickly not to mistreat pork chops. Hard lesson learned — but well worth it!

  17. Marcy 17

    Ugh Cathy! While trying to lose weight – your blog may not be the best one for me to be reading – but I can’t leave ! Your recipes make my mouth water!

  18. Grill marks or no, these look delicious. I love the combination you have here of apricot jam with wine. It’s not something I’ve seen very often.

    Pork chops are one of the great joys in life when cooked correctly.

  19. grace 19

    generally speaking, the charred, grill-mark part of a slab of meat is my favorite part. however, in this instance, that glaze is waging a fierce battle for the best aspect.

  20. Erin 20

    Hi Cathy,
    I just made your blueberry crumblies. I put on my capri pants with a tight waist so I wouldn’t fill up on these. They are amazing! I think you should write a cookbook! Everything I have ever made from your site is fantastic!! Thanks for all the great recipes. :)

  21. Katrina 21

    Mmm, we need a little chops now and then to break up the monotony of chicken and beef all the time!

  22. dawn 22

    I always burn the chops! I’m going to try this method…I know it will be good, I trust you.

  23. Lisa 23

    Sounds wonderful! I am so clueless on the grill but I am paying attention. I love your grilling posts.

  24. Pork chops allude us. Without a marinade or glaze, they’re always dry. We’ll keep the grill mark tip in mind. No need for a marked up dry chop!

  25. Bob 25

    Man, those look awesome. I miss grilling so much! Taste trumps appearance all the time for me. I love an attractive meal, but I’d sacrifice looks for taste any day.

  26. Sophia 26

    I ADORe grill marks, they make the food tons more appetizing, but I agree sometimes it can also be an indicator that the food is overcooked! I LOVE the appearance of your pork chops though, they look so sticky and juicy and flavorful!

  27. Lisa Sipple 27

    Hi Cathy-

    I just read the two articles about you and your family in the newspaper! Welcome to the area. I am a long time McMinnville resident and now I love your blog! I’m so glad the story pointed us to you!

  28. dawn 28

    There’s stories in the paper? Where?

  29. mary 29

    I want to read it too. Nobl Pig are you holding out on us?

  30. leslie 30

    I TOTALLY agree..pork and grill marks dont mix!

  31. I have never eaten a pork chop (didn’t grow up eating pork) but my husband loves them. Wouldn’t I be nice to him if I made this.

  32. Marlene 32

    Why…oh..why did I not see this post before I made dinner?

    Oh well, something I will be making this weekend to go with the past a salad!!!

  33. Egghead 33

    I love pork chops and this looks great. Now if I can find some apricot jam…….

  34. Kim 34

    These look like they are cooked to perfection and that marinade is fantastic!

    Great advice on cooking at the proper temp!

  35. Julie 35

    Mmm…that glaze sounds yummy! My dad used to make big ol’ pork steaks on the grill…those were the days :)

  36. These look really good and the marinade sound terrific! Now I’m craving pork chops!

  37. Lynda 37

    Your are right about cooking pork at a lower temp; it just does so much better.
    These chops look amazing! I’ll have to thaw some out and try this marinade-thanks!

  38. Jude 38

    The glaze looks so good. Makes perfect sense not too char the heck out of this. I know I’ve had more than my fair share of porky hockey pucks.

  39. Kim 39

    A few weeks back, I marinated pork chops for dinner-but no one was hungry. They sat in the frig for 36 hours before being grilled. Turned out moist and so good. Your recipe looks wonderful, especially with the sauce at the end.

  40. Kayola 40

    OH! MY STINKIN’ STARS!!!! Now I’M HUNGRY AND IT’S ONLY 6:30ISH IN THE MORNING….I ♥ pork chops and those look yummmy!!!

  41. You are SO right, Cathy. I’ve ruined more dinners trying to get nice grill marks on whatever I’m cooking. Your pork chops look so delicious.

    What’s this about a newspaper story?

  42. Laurie 42

    Nice chops! I love the glaze, but our grill no longer does “low” heat, so I fear they would burn and be dry. Maybe I could bake them in the oven first and then put them on the grill just long enough to caramelize the glaze.

  43. Biz 43

    I had to stop by to get my mind off work for a moment – I am now drooling!

    Happy Friday! 😀

  44. pam 44

    I’ve gotten better at not drying out my pork chops on the grill, but I’m going to have to give your method a try.

  45. Cassie 45

    Oh my my my! I’m giving this a try!

  46. I could just pluck one off my moniter and eat! They look fabulous. And I loved the articles about you in the paper. Hopefully you will offer Noble Pig wine on line so I can get some in case I can’t get out to Oregon for awhile!

  47. Thanks for the tips! Looks so delicious with the glaze!

  48. Chou 48

    Apricot + pork sounds really yummy. I jus twish I had a grill so I could make such brilliant observations about my grill marks! I’m sure it will still be tasty when I make it stove top.

  49. ntsc 49

    First it isn’t tapeworms, but trichinosis. There were 12 reported cases in the US the last reported year with half of those from wild game such as bear. It can be prevented by cooking to 144 °F (62.2 °C), per USDA Title 9 section 318.10, or by freezing pork less than 6 inches thick for 20 days at 5 °F (−15 °C) or three days at −4 °F (−20 °C) kills larval worms. Wild meat should be cooked to 165 F and freezing may not work. I freeze pork to be dry cured for 3 weeks (or more).

    You won’t be able to get grill marks with a glaze of this sort, but you can get grill marks on properly done, moist pork. Use a thicker chop. I have both purchased a loin and fabricated my own chops: link to blog.charcuteire.com or at no additional cost this butcher link to dietrichsmeats.com will cut the loin as I wish.

  50. starla 50

    Yummmm!! Thanks for the tips! I tend to overcook pork chops.

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  52. Rob 52

    Today is sunny day :) We are going to have grill outside :)