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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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Comments

  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?

    Reply

  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!

    Reply

  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!

    Reply

  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!

    Reply

  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.

    Reply

  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.

    Reply

  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. 🙂

    Reply

  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.

    Reply

  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!

    Reply

  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!

    Reply

  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!

    Reply

  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.

    Reply

  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.

    Reply

  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!

    Reply

  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.

    Reply

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