Apricot Pork Chops
Apricot Pork Chops are a quick and easy meal that can be grilled or baked in the oven. The quick apricot sauce is sweet and tangy and a great addition to pork chops.
Grilled Pork Chops are one of our favorite dinners. If you are planning ahead these marinated pork chops are always a hit and these balsamic pork chops always get rave reviews.
Apricot Pork Chops ~ Easy Weeknight Dinner
Sweet and tangy apricot pork chops can be on the dinner table in about 30 minutes complete with the homemade sauce. These pork chops are tender, juicy and delicious.
Ingredients Needed:
- Boneless Pork Chops
- Olive Oil
- Salt and Pepper or grilling seasoning
- Apricot Preserves
- Apple Cider Vinegar
- Pure Cane Syrup
- Whiskey
- Onion Flakes
- Granulated Garlic
- Kosher Salt
- Black Pepper
- Ground Red Pepper
How to Make Apricot Pork Chops:
- Set the pork chops out to come to room temperature.
- Brush or spray with olive oil and season with salt and pepper or your favorite grill seasonings.
- Prepare a grill fire to about 350° with hickory for smoke flavor.
- In a saucepan, combine apricot preserves with apple cider vinegar, cane syrup and whiskey.
- Cook over medium heat.
- In a small bowl combine onion flakes, garlic, salt, black pepper and red pepper.
- Whisk into sauce mixture.
- Bring mixture to a boil and then lower to a simmer. Cook, stirring often about 5 minutes.
- Remove from heat and set aside to cool slightly.
- Grill pork chops over indirect fire with the grill lid closed for about 7-10 minutes.
- Flip pork chops.
- Brush with apricot glaze.
- Continue to cook for about 5 minutes or until pork chops reach 145° with a digital thermometer.
- Remove from grill and allow to rest about 10 minutes before serving.
Conventional Oven Method:
- Cook pork chops on a sheet pan in a 400° oven for 15 minutes.
- Brush with sauce and continue to cook until pork chops reach 145° internal temperature.
How to Store and Reheat:
Store leftover pork chops wrapped in plastic wrap or foil in the refrigerator up to 4 days.
To reheat, slice thin and place in a skillet with additional sauce or a few tablespoons of water. Cook over medium heat for about 5 minutes, stirring often until heated through.
We’ve been making this Apricot BBQ Sauce in a bigger batch to have on hand for everything from ribs to dipping chicken strips. It’s so tasty on everything.
Best Side Dishes for Pork Chops:
Ranch Roasted Potatoes or Potato Gratin are great with any kind of pork chops. We also love serving a green salad and garlic bread for an easy weeknight dinner.
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Tips for Juicy Pork Chops:
The number one way to cook juicy pork chops is to use a digital thermometer and not over cook them. Pork is cooked through at 145°.
Brushing sauce over the pork chops will add flavor and help keep the pork chops from drying out.
Let the pork chops rest about 10 minutes before serving, allowing the juices distribute through the meat.
Get more Easy Pork Chop Recipes for delicious dinner inspiration and don’t miss these Grilled Garlic and Onion Pork Chops. If you are entertaining and need a easy recipe, these Garlic Butter Pork Chops are sure to impress your dinner guests.
Break out of the regular dinner routine with these Apricot Pork Chops that are quick and easy to prepare. A delicious dinner that is sure to be a family favorite.
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Apricot Pork Chops
Ingredients
- 4 boneless pork chops
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons pepper
For the Apricot Sauce
- 1 cup apricot preserves
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure cane syrup
- 2 tablespoons whiskey optional
- 1 tablespoon onion flakes
- 1 1/2 teaspoons granulated garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- pinch ground red pepper
Instructions
- Set the pork chops out to come to room temperature.
- Brush with olive oil and season with salt and pepper.
- Prepare a grill fire to about 350° with hickory for smoke flavor.
- Combine apricot preserves with apple cider vinegar, cane syrup and whiskey in a small saucepan.
- In a small bowl combine onion flakes, garlic, salt, black pepper and red pepper.
- Whisk into sauce mixture and cook over medium heat.
- Bring mixture to a boil and then lower to a simmer for about 5 minutes, stirring often.
- Remove from heat and set aside.
- Grill pork chops over indirect fire with the grill closed for about 10 minutes.
- Flip pork chops and brush with apricot glaze.
- Continue to cook for about 5 minutes or until pork chops reach 145° with a digital thermometer.
- Remove from grill and allow to rest about 10 minutes before serving.
Notes
Conventional Oven Method:
- Cook pork chops on a sheet pan in a 400° oven for 15 minutes.
- Brush with sauce and continue to cook until pork chops reach 145° internal temperature.
How to Store and Reheat:
- Store leftover pork chops wrapped in plastic wrap or foil in the refrigerator up to 4 days.
- To reheat, slice thin and place in a skillet with additional sauce or a few tablespoons of water. Cook over medium heat for about 5 minutes, stirring often until heated through.