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Home > Recipes from Maine-ly Drizzle > Lunch/Brunch/Dinner > Pork Chops - Apricot Glazed Grilled Pork Chops


Apricot Glazed Grilled Pork Chops

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.

Start with a brine of 2 cups cold water, 2 tablespoons salt and 1 tablespoon of garlic powder. Add pork chops and refrigerate for 1-2 hours

Ingredients
  • 2 one inch thick pork chops
Brine
  • 2 cups water
  • 2 tablespoon salt
  • 1 teaspoon garlic powder
Glaze
  • 2 tablespoon apricot jam
  • 1 teaspoon Maine-ly Drizzle Apricot balsamic vinegar
  • 1 teaspoon of your favorite Maine-ly Drizzle Extra Virgin olive oil Preheat grill to surface temperature of 450 degrees. Just above medium for me. Clean and oil well. Mix glaze of 2 tablespoon apricot jam, 1 teaspoon good quality balsamic vinegar and 1 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. 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.

Instructions
  1. Start with a brine of 2 cups cold water, 2 tablespoons salt and 1 tablespoon of garlic powder. Add pork chops and refrigerate for 1-2 hours.
  2. Preheat grill to surface temperature of 450 degrees. Just above medium for me. Clean and oil well.
  3. Mix glaze of 2 tablespoon apricot jam, 1 teaspoon good quality balsamic vinegar and 1 teaspoon olive oil.
  4. Remove pork from brine, rinse under running water and pat dry. Give them a light sprinkle of pepper then brush lightly with the glaze.
  5. 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.
  6. Remove from grill, tent lightly with foil and allow to rest 5 minutes before serving.
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.