Apricot Glazed Grilled Pork Chops Recipe 485

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GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE



Grilled Pork Chops with Apricot-Mustard Glaze image

Grilled pork chops glazed and served with a savory-fruity combination of apricot preserves, spicy mustard and soy sauce

Provided by ReadySetEat

Categories     Main Dish

Time 15m

Yield 4

Number Of Ingredients 7

1/3 cup apricot preserves
1 teaspoon Gulden's® Spicy Brown Mustard
1 teaspoon La Choy® Soy Sauce
4 bone-in pork chops, 1/2-inch thick (6 oz each)
2 teaspoons canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  • Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

Nutrition Facts : @id https, Calories 239 calories

CRISPY APRICOT PORK CHOPS



Crispy Apricot Pork Chops image

Apricot jam crust gives the pork chop a little sweeter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

Steps:

  • Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
  • Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
  • Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
  • Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g

APRICOT GLAZED PORK CHOPS



Apricot Glazed Pork Chops image

I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

2/3 cup apricot preserves
1/2 cup Italian salad dressing
2 tablespoons Dijon mustard
4 boneless pork loin chops (1 inch thick and 6 ounces each)

Steps:

  • In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.

GRILLED APRICOT GLAZED PORK CHOPS



Grilled Apricot Glazed Pork Chops image

Kick those grilled pork chops up a couple of notches with this amazing apricot glaze. Let's take boring out of the pork chop with this simple dinner recipe. Just follow these easy step-by-step photo instructions.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 28m

Number Of Ingredients 6

2 pork chops (one inch thick )
2 cups water
1 tablespoons salt
2 tablespoons apricot jam
1 teaspoon balsamic vinegar
1 teaspoon olive oil

Steps:

  • Start with a brine of 2 cups cold water and one tablespoon salt. You can add other things to the brine if you want. Add pork chops and refrigerate for 1-2 hours.
  • Preheat grill to a surface temperature of 450°. Just above medium usually. Clean and oil well.
  • Mix glaze of two tablespoons apricot jam, one teaspoon good quality balsamic vinegar, and one teaspoon olive oil.
  • Remove pork from brine, rinse under running water, and pat dry. Give them a light sprinkle of pepper, then brush lightly with the glaze. Also, a sprinkle of salt if you skipped the brine.
  • Place over direct heat for 5 minutes, then flip and brush with glaze. Flip again in 5 minutes and brush with glaze. Continue to flip every 5 minutes and brush with glaze until internal temperature of 140°-145°. About 15-20 minutes. 18 for me.
  • Remove from grill, tent lightly with foil, and allow to rest 5 minutes before serving.

Nutrition Facts : Calories 281 kcal, Carbohydrate 14 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 771 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

APRICOT-GLAZED GRILLED PORK CHOPS RECIPE - (4.8/5)



Apricot-Glazed Grilled Pork Chops Recipe - (4.8/5) image

Provided by á-48383

Number Of Ingredients 6

2/3 C white wine
1/3 C apricot preserves
1 tsp. finely chopped fresh thyme leaves
salt
4 bone-in center-cut pork chops (3 lbs)
1 T vegetable oil

Steps:

  • 1. In small pot, combine wine, preserves, thyme and 1/2 tsp salt. Bring to a boil over medium-high heat and cook until reduced by half. Set aside to cool. 2. Preheat a gas grill to medium-high. Rub chops with oil and sprinkle with salt. Grill for 10 minutes, turning once. Continue to cook, basting with glaze several times, until and instant read thermometer inserted into center of chop registers 140 degrees, 6-8, minutes longer. Let chops rest on a cutting board for 5 minutes before serving.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE



Grilled Pork Chops With Apricot-Mustard Glaze image

Make and share this Grilled Pork Chops With Apricot-Mustard Glaze recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pork

Time 30m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 7

1/3 cup apricot preserves
1 teaspoon gulden's spicy brown mustard
1 teaspoon la choy soy sauce
4 pork chops, 1/2-inch thick (6 ounces each)
2 teaspoons pure wesson canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
  • Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  • Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

Steps:

  • Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
  • Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

SHEET-PAN MAPLE-MUSTARD PORK CHOPS & CARROTS



Sheet-Pan Maple-Mustard Pork Chops & Carrots image

You need just one pan for this satisfying weeknight dinner. A sweet and savory maple-mustard glaze livens up baked pork chops, while the carrots are jazzed up with flavor-boosting and anti-inflammatory garlic, ginger and turmeric. Rainbow carrots add colorful pizazz, but regular orange carrots are a just-as-tasty substitute. Pork dries out easily--using an instant-read thermometer ensures meat is cooked safely, but still moist.

Provided by Adam Hickman

Categories     Healthy Pork Chop Recipes

Time 30m

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil, divided
1 tablespoon whole-grain mustard
1 tablespoon maple syrup
4 (5 ounce) bone-in, center-cut pork chops (1/2 inch thick)
1 ½ pounds rainbow carrots, cut diagonally into 1/4-inch slices
2 teaspoons finely chopped garlic
1 teaspoon coarsely chopped peeled fresh ginger
½ teaspoon ground turmeric
¾ teaspoon kosher salt
¾ teaspoon ground pepper
¼ cup chopped flat-leaf parsley

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • Whisk 1 tablespoon oil, mustard and maple syrup in a small bowl. Place pork chops on one side of a rimmed baking sheet. Brush the tops with the oil mixture. Place carrots on the other side and drizzle with the remaining 3 tablespoons oil. Sprinkle garlic, ginger and turmeric on the carrots and toss to coat. Season everything with salt and pepper. Roast for 10 minutes.
  • Turn broiler to high. Broil until an instant-read thermometer inserted in the thickest part of a chop without touching the bone registers 145 degrees F, about 4 minutes. Continue cooking the carrots, if needed, until tender and glazed, 2 to 5 minutes more. Serve sprinkled with parsley.

Nutrition Facts : Calories 376 calories, Carbohydrate 20.9 g, Cholesterol 71.7 mg, Fat 21.1 g, Fiber 5.1 g, Protein 24.7 g, SaturatedFat 3.9 g, Sodium 453.3 mg, Sugar 11.1 g

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