These Grilled Apricot Glazed Pork Chops are moist and tender with a tangy apricot balsamic glaze you will love—a perfect easy change of pace weeknight dinner.
I love a nice grilled pork chop. But pork can lack a little taste, so these apricot pork chops with a fruity balsamic glaze are a great change of pace.
A simple optional brine made the chops super moist and tender. Use either boneless or bone-in chops and either a gas or charcoal grill.
While this is a great-tasting recipe, if it is now quite what you need on the grill, check out Grilled Pork Chops on a Gas Grill. If you need an inside recipe, check out these great recipes, Pan Seared Oven Roasted Pork Chops or Breaded Pork Chops.
- Pork chops—boneless or bone-in, one inch thick
- Brine—water and salt
- Apricot Glaze—apricot jam, balsamic vinegar. olive oil
- Salt and pepper to taste
👨🍳How to Make Apricot Glazed Pork Chops
- Brine if you have time and mix glaze
- Rinse brine from pork, trim fat, and brush with glaze. Lightly pepper and a little salt if you did not brine.
- Grill over medium heat, flipping every 5 minutes and brushing with more glaze.
- Cook until an internal temperature of 140°-145°. It takes about 15-20 minutes. Rest 5 minutes before serving.
⏰How long does it take to grill pork chops
Grilling time is mostly thickness-related. A ¾ inch thick chop may only be about 10 minutes on a grill surface of about 450°. A 1-inch thick chop is more like 12-14 minutes, and a 1 ½ inch may take up to 20 minutes.
I like to cook pork chops to 145°-150°. My wife dislikes pink pork, so I tend to go a little higher to 155°. The FDA recommends 145° minimum with a 3-minute rest.
A bone-in chop may take a bit longer than a boneless one. Also, the starting temp of the chop and the exact grill temperature will have large effects. As always,
COOK TO THE FINAL INTERNAL TEMPERATURE AND NEVER BY TIME ALONE.
The simple apricot glaze combines apricot jam, balsamic vinegar, and some olive oil. All the ingredients must be of good quality, especially the balsamic, since poor quality in the glaze will ruin the meal.
This recipe uses apricot jam, but you can use a different flavor. Jam usually has a lot more sugar than preserves. If you use preserves, add some brown sugar to the glaze.
🐖About Pork Chops
Pork chop choices can be a bit confusing. I have listed five types of chops, but only the middle three should be considered "real" chops and will all cook the same. The other two "chops," the shoulder and the sirloin chop, do not cook the same and, to me, should be avoided.
Bone-in or boneless chops are both good. So people think bone-in will be moister and taste better. I don't feel there is a significant difference. But bone-in does take a bit longer to cook.
Brine is used to add moisture to many types of meat. While brining is optional, it is highly recommended for grilled pork chops.
A standard pork brine is 2 cups of water with 1 tablespoon of table salt. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
Most will add some sugar to the brine at about the same amount as the salt. Other flavors, like garlic, can be added.
Be sure to rinse the meat under running water after the brine. And never add seasoning with more salt if the meat has been brined.
You can skip the brine for speed, but it does add some moisture and avoids that "dry pork" thing that is easy to get. But if you grill carefully and don't overcook or use too high of a temperature, you can still get moist results.
There is usually a layer of fat on the edge of a chop. You can trim it if you want, but many think it adds some flavor and helps prevent drying.
If it is over ¼ inch, I suggest trimming it to ¼ inch thick. Also, it should be scored every inch to prevent cupping.
The grill should be 450°-500° surface temperature. That is usually a bit above medium on most gas grills. If you have questions about grill setup, see A Beginners Guide to Grill Temperature on a Gas Grill.
This should work fine on a charcoal grill and a gas grill. Just get the heat down a little from the maximum.
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Step-by-Step Photo Instructions
Only a few ingredients. My wife likes garlic in the brine. It is not in the recipe, but add ½ teaspoon to the brine if you want to try it.
Start with a brine of two cups cold water and one tablespoon salt. Add pork chops and refrigerate for 1-2 hours.
Preheat the grill to a surface temperature of 450°. Clean and oil well. Mix the glaze of two tablespoons of apricot jam, one teaspoon of good-quality balsamic vinegar, and one teaspoon of olive oil.
Remove pork from the brine, rinse under running water, and pat dry. Give them a light sprinkle of pepper, then brush lightly with the glaze if you skipped the brine and a bit of salt.
Place over direct heat for five minutes, then flip. Flip again in 5 minutes and brush with glaze. Continue to flip every 5 minutes and brush with glaze until an internal temperature of 140°-145° about 15-20 minutes.
Remove from grill, tent lightly with foil, and allow to rest 5 minutes before serving.
Grilled Apricot Glazed Pork Chops
- 2 pork chops - one inch thick
- 2 cups water
- 1 tablespoons salt
- 2 tablespoons apricot jam
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 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 the grill to a surface temperature of 450°. Just above medium, usually. Clean and oil well.
- Mix the glaze of two tablespoons of apricot jam, one teaspoon of good-quality balsamic vinegar, and one teaspoon of olive oil.
- Remove pork from the brine, rinse under running water, and pat dry. Give them a light sprinkle of pepper, then brush lightly with the glaze if you skipped the brine and a bit of salt.
- Place over direct heat for five minutes, then flip. Flip again in 5 minutes and brush with glaze. Continue to flip every 5 minutes and brush with glaze until an internal temperature of 140°-145° about 15-20 minutes.
- Remove from grill, tent lightly with foil, and allow to rest 5 minutes before serving.
Your Own Private Notes
- A brine will add moisture but is optional. You can have good results without it if you don’t overcook and don’t have your grill too hot.
- I prefer a pork chop that is about 1-inch thick. Either bone-in or boneless is fine. Bone-in may take a few minutes more to cook.
- If there is a rim of fat around the chop, trim it down to about ½ inch thick and score it all the way through about every inch.
- Cook to 145°-150° internal temperature.
- If you use preserves instead of jam, you will want to add a bit of brown sugar to the glaze.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally Published July 18, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.