Grilled Pork Chops with Apricot-Mustard Glaze

(26 ratings)
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Grilled pork chops glazed and served with a savory-fruity combination of apricot preserves, spicy mustard and soy sauce

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  • 1/3 cup apricot preserves
  • 1 teaspoon Gulden's® Spicy Brown Mustard
  • 1 teaspoon La Choy® Soy Sauce
  • 4 bone-in pork chops, 1/2-inch thick (6 oz each)
  • 2 teaspoons Pure Wesson® Canola Oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  2. Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.
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Nutrition Information
Calories: 239 View complete nutrition information
Reviews (15)

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Overall Rating

Kelly June 19, 2015

Very easy to make and they were a huge hit at the dinner table! The glaze was delicious, I would recommend making a little more than the recipe calls for so that you have more to dip the pork chop in when eating. It was very tasty!

Manservant January 04, 2015

The pork chops were really good always looking for new ways to cook the other white meat

April Showers November 11, 2012

Not very flavourful.

61 Cook August 28, 2012

Easy and great flavor.

JonB July 29, 2012

Super easy to make. Very quick, very limited prep time. The taste is amazing and is a great way to change up your weekly dinner routine. these are also great as left overs and the next day. i'm a huge fan of left overs and they always seem to taste just that much better a day or two after. Makes a great snack!

Terry Gaines July 21, 2012

this a great recipe with lots of versatility and I will share it with my friends and family. my daughter really likes pork and this has flavor and very tender. my mother will love it too as w4ll thanks.