Apricot Glazed Pork Chops
Thick-cut pork chops grilled hot and fast, brushed with a sticky, sweet-savory glaze of apricot jam, ginger, and garlic. A weeknight-easy main with just nine ingredients and a well-oiled grill.
- 4 (2 lb total) pork chops, 1-inch thick
- 1 cup apricot jam
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon soy sauce
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- Light your grill and let it heat to medium-hot, giving it a good 10 to 15 minutes to come up to temperature before the chops go on. A properly hot grate is what gives the glaze its slight char and keeps the chops from sticking.
- In a small saucepan set over low heat, combine the apricot jam and cider vinegar. Stir constantly as the jam softens and melts into the vinegar, forming a smooth, glossy base — constant stirring here keeps the sugar in the jam from catching and scorching on the bottom of the pan.
- Off the heat, whisk in the soy sauce, grated ginger, minced garlic, and cayenne pepper until fully combined. Divide the finished glaze evenly between two small containers: one will baste the chops as they cook, and the other stays untouched to serve fresh at the table — keeping them separate avoids ever putting a basting brush that's touched raw meat into the sauce your guests will actually eat.
- Trim any excess fat or silverskin from the pork chops, then lightly brush both sides with a little oil. Season generously with black pepper, saving the salt for the table so it draws less moisture out of the meat while it grills.
- Lay the chops on a well-oiled grate directly over the heat. A well-oiled grate is what lets you get a clean flip later without tearing the crust that's forming.
- Brush the top side of each chop with glaze from the basting container, then flip so the glazed side is down against the grate. Cook for 2 to 3 minutes, long enough for the sugars in the glaze to start caramelizing against the hot metal.
- Brush the now-upward side with more glaze, flip once more, and cook for another 2 to 3 minutes. This second flip builds a second layer of caramelized glaze on the other side, and once it's done you can discard whatever basting glaze is left in that container, since it's been in contact with raw meat throughout.
- Cut into the center of the thickest chop to check for doneness — you're looking for a light pink blush in the meat near the bone, with clear juices rather than pink ones. Pull the chops off the grill once they reach this point so they don't dry out.
- Let the chops rest briefly, then plate them up. Salt to taste at the table, and pass the reserved untouched container of glaze alongside for anyone who wants an extra spoonful over their chop.
Chef's Note: Splitting the glaze into two containers isn't just fussy kitchen ritual — it's the detail that keeps this recipe food-safe without sacrificing flavor. Basting with a brush that's touched raw pork means that container can never be served, so keeping a second, untouched batch specifically for the table is what lets you get that same sweet-savory apricot flavor on your plate without any risk.
If you'd rather not guess at doneness by cutting into the meat, an instant-read thermometer is the more reliable route — pull the chops once the thickest part reads 145°F and let them rest a few minutes before serving. The glaze also keeps well on its own: make a batch a day or two ahead and store it covered in the fridge, then simply rewarm gently before brushing it onto the chops.
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