Apricot Glazed Pork Chops

Pork paired with an apricot glaze with a little heat from some horseradish made for a great grilled pork chop dinner.

I love receiving feedback on my recipes. This recipe was made by Susen Kuchta and here is her photograph of the dinner and the compliment from her:

Hi Patty! Here is the pic I took last night of the apricot glazed pork chops. They were delicious! And this time my son ate every last piece! Thanks for always sharing such wonderful, tasty and budget friendly recipes! You really are my 'go to' for recipes!!





 Thank you Susen for your feedback!


This Apricot Glaze is so versatile. I've used it on chicken and on pork it's just as delicious on both. Since the humid weather came back I really did not feel like having even the stove top going. So it's grilling all the way today.
Let's start with the recipe for the Glaze:

• 1 cup apricot preserves
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 heaping tbsp. prepared horseradish (not horseradish sauce)
• 1 good pinch kosher salt

1. In a small sauce pot combine all of the ingredients using a whisk.
2. Heat the sauce over medium low heat until it comes to a bubble. Turn the heat off and the sauce can rest until you are ready to grill.

Grilling the meat:

• 4 center cut pork chops - 1/2 inch thick
• cooking spray
• apricot glaze

1. When you are ready to grill take your pork chops and season them on both sides with salt and pepper.
2. When you grill is hot, place the chops on CLEAN grates that have been sprayed with cooking spray.
3. Cook for about 2-3 minutes then turn over. If the pork is not ready it's going to stick to the grill, no matter how much you sprayed it as meat has it's own thermometer.
4. Grill the second side for about 1-2 minutes and while that is happening baste the top and sides of the chops.
5. Flip over and baste the second side and cook covered for a minute or two. The internal temperature of your chops should be 145° or close to it. If they are at 143 take them off and while resting the temperature should raise.

Grilling tips: The pork chops I used this time were not half inch thick. First make sure if your pork chops are on the thin side that you make a small slit in the chop from the outer fat inward so the chop won't curl up on you. Second, make sure your grates are cleaned and sprayed well with cooking spray. Third, with a really hot charcoal fire these chops grilled up super quick!

• Grill on one side for about one minute (our temperature was 500 degrees - smoking hot).
• Flip over (nice grill marks, eh?) and baste with the sauce. Cook one minute and flip over again and baste the second side.
• Flip one quick time and baste and remove to a platter.
• Your chops should be perfectly done in about 3 - 3 1/2 minutes tops.
• Pour on some more basting sauce on each while they rest for a few minutes before serving.

We were so pleased with the flavor of the chops. The glaze adhered so nicely and the pork was moist and surprisingly tender. I think you'll love this simple recipe.

Not including the time it takes to set up the grill and get it hot, this recipe takes less than 15 minutes to make. Serve these with some grilled vegetables.

Make some potato pockets in foil that are well seasoned and drizzled with a bit of olive oil. Get those started first before you put on the chops. Grill any other kind of vegetable to have along side.

You can make these for your family when the chops go on sale and have a wonderful dinner for four people for around $12.00. That's $3.00 per person.