Kick those grilled pork chops up a couple of notches with a fruity apricot glaze. Let’s take boring out of the chop with this easy recipe.
I love a nice grilled pork chop. But pork can lack a little in taste, so a fruity glaze is a great change of pace.
I generally use a 1-inch slice of center cut pork loin as my chops. But with this recipe you can use standard bone in chops also. I decided to use a simple brine to moisturize the loin before hitting the flames. I would normally use some brown sugar in a brine for pork, but here I was adding enough sweetness later. If you use apricot preserves instead of jam, you could add a tablespoon of brown sugar to each cup of brine.
Rating
A nice change of pace 4.
Can Luke come out to play
Notes: Use standard pork chops of you wish but if thinner the be sure not to overcook. Try to stop cooking about 145. They will increase a little with the rest. Over cooked these could dry out too much.
Only a few ingredients.
Start with a brine of two cups cold water, two tablespoons salt and one tablespoon of garlic powder. Add pork chops and refrigerate for 1-2 hours.
Preheat grill to a surface temperature of 450 degrees. Just above medium for me. Clean and oil well. Mix glaze of two tablespoon 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.
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 internal temperature of 140-145. 15-20 minutes. 18 for me.
Remove from grill, tent lightly with foil and allow to rest 5 minutes before serving.
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Apricot Glazed Grilled Pork Chops
Ingredients
- 2 pork chops - one inch thick
Brine
- 2 cups water
- 2 tablespoons salt
- 1 teaspoon garlic powder
Glaze
- 2 tablespoons apricot jam
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
Instructions
- Start with a brine of 2 cups cold water, two tablespoons salt and one tablespoon of garlic powder. Add pork chops and refrigerate for 1-2 hours.
- Preheat grill to a surface temperature of 450 degrees. Just above medium for me. Clean and oil well.
- Mix glaze of two tablespoon 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.
- Place over direct heat for 5 minute 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.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Chris
July 20, 2015 at 7:32 pmI like how simple yet flavorful this glaze is. Way to kick up your chops!