Grilled Pork Chops With Apricot Mustard Glaze Recipes

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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

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

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.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH APRICOT MUSTARD GLAZE



Grilled Pork Chops with Apricot Mustard Glaze image

Time 12m

Yield 4 servings

Number Of Ingredients 6

Grilled Pork Chops
4 loin pork chops, 3/4" (2 cm) thick, trimmed of fat
1/2 tsp (2 mL) garlic salt
Apricot Mustard Glaze
1/4 cup (50 mL) Smucker's® Pure Apricot Jam
2 tbsp (30 mL) coarse grained or Dijon mustard

Steps:

  • Heat grill. Rub both sides of pork chops with garlic salt.
  • In a small bowl, combine glaze ingredients; mix well.
  • When ready to barbecue, place pork chops on gas grill over medium-low heat or on charcoal grill 4-6" (10-15 cm) from medium-hot coals. Cook 8-12 minutes or until tender and no longer pink, turning once and brushing with glaze during the last 5 minutes of cooking time.

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

APRICOT-MUSTARD GRILLED PORK TENDERLOIN



Apricot-Mustard Grilled Pork Tenderloin image

Making a quick weeknight meal has never been easier. A little sweet, a little tangy, and bursting with fresh pork flavor, this dish is bound to become a new family favorite.

Provided by Smithfield

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 23m

Yield 2

Number Of Ingredients 4

1 Smithfield® Golden Rotisserie Pork Tenderloin
Salt and ground black pepper
3 tablespoons apricot preserves
¼ cup mustard

Steps:

  • Season tenderloin with salt and pepper.
  • Stir together the preserves and mustard in a small bowl.
  • Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F, followed by a 3-minute rest time, brushing with mustard mixture in the last few minutes.

Nutrition Facts : Calories 1052.3 calories, Carbohydrate 21 g, Cholesterol 275.4 mg, Fat 81.5 g, Fiber 1.1 g, Protein 56.4 g, SaturatedFat 29.8 g, Sodium 699.2 mg, Sugar 13.3 g

PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE



Pan-seared Pork Chops with Apricot Dijon Mustard Sauce image

This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they're definitely nice enough for any special occasion.

Provided by Carlos Leo

Categories     Dinner

Time 15m

Yield 4

Number Of Ingredients 9

4 boneless, 1" thick pork chops
¼ to ½ teaspoon sea salt available in our online shop
¼ teaspoon ground black pepper
2 teaspoons Ladi Extra Virgin Olive Oil available in our online shop
3/4 cup unsalted chicken stock
6 Tablespoons L'Epicurien Apricot Preserve available in our online shop
5 Tablespoons apple-cider vinegar
4 teaspoons Edmond Fallot Traditional Dijon Mustard available in our online shop
4 teaspoons finely chopped fresh sage

Steps:

  • both sides of the pork with sea salt and pepper.
  • the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
  • the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.

Nutrition Facts : ServingSize 1 1" thick boneless chop, Calories 383 calories, Sugar 13.1 g, Sodium 422.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20 g, Fiber 0.4 g, Protein 47.5 g, Cholesterol 132.3 mg

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.

STUFFED PORK CHOPS WITH APRICOT GLAZE



Stuffed Pork Chops With Apricot Glaze image

Thick pork chops are stuffed with a mixture of acini de pepe, dried apricots and celery and grilled. The pork chops are basted with a glaze made up of honey, dijon mustard and apricot preserves giving it a delectable sweet flavor. Leftover stuffing is also cooked on the grill as a side dish. I diced up a small piece of crystalized ginger instead of the ground ginger.

Provided by Crazycook in PA

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons honey
1 tablespoon dijon-style mustard
2 tablespoons apricot preserves
2 tablespoons vinegar
1 cup chicken broth
1/2 cup acini di pepe pasta
4 green onions, thinly sliced
1/4 teaspoon ground ginger
1/3 cup dried apricot, diced
1/2 cup celery, finely chopped
4 pork chops, 1-1/4 inches thick

Steps:

  • For glaze, combine honey and Dijon mustard in a small saucepan.
  • Stir in apricot preserves and vinegar.
  • Heat and stir mixture until preserves is melted.
  • Remove from heat and set aside.
  • For stuffing, In a saucepan, add chicken broth, green onions and ginger.
  • Bring to a boil and add the acini de pepe.
  • Cook, uncovered for about 8 minutes or until pasta is tender.
  • (you may need to add a little more broth).
  • Remove from heat.
  • Fold in apricots, 2 TB of the honey glaze and the celery.
  • Cut a pocket in each pork chop
  • Spoon about 3 TB stuffing into each chop.
  • Fasten pockets with toothpicks.
  • Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
  • Fold securely, leaving space for steam to build.
  • Set aside.
  • In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
  • Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
  • Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.

Nutrition Facts : Calories 402, Fat 15, SaturatedFat 5.1, Cholesterol 75, Sodium 277.2, Carbohydrate 39.3, Fiber 2.1, Sugar 19.2, Protein 27.3

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