Apricot Grilled Pork Chops are juicy and tender with a tangy apricot glaze and caramelized fresh apricots, ready in 25 minutes.
Apricot Grilled Pork Chops are a summer favorite! I’ve found that brushing the glaze on during the final minutes keeps the thick, juicy chops from drying out while letting the jam caramelize without burning. The real magic is the double layer of apricot flavor: a tangy apricot jam, garlic, and vinegar glaze slathered over bone-in pork chops, plus fresh apricot halves grilled until caramelized and juicy. This succulent dinner cooks in just 10 minutes and is absolutely out of this world!
Why Apricots Work So Well with Grilled Pork Chops
Fruit is often overlooked in outdoor cooking, but let me tell you: grilled apricots are gloriously tasty! The grill’s heat caramelizes the fruit’s natural sugars, yielding a sweet, succulent flavor that pairs beautifully with savory, tender grilled chops. Toss a side of scrumptious potato salad onto the plate, and you’ve got a delicious dinner that’s ready in record time!
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Ingredients
Pork: For best results, choose thick-cut, bone-in pork chops, about 1 inch thick. Thinner chops cook faster and can dry out before the glaze has time to caramelize.
Glaze: Apricot jam works best because it melts smoothly into a sweet, tangy, brushable glaze when mixed with minced garlic and white vinegar. If your preserves have large pieces of fruit, warm the glaze first, then mash or strain it so it coats the pork chops evenly.
Vinegar: White vinegar adds the tangy balance that the sweet apricot jam needs, so the glaze tastes bright rather than overly sweet.
Apricots: Choose fresh apricots that are ripe but still firm enough to hold their shape on the grill. Brush them all over with olive oil so they soften, caramelize, and release their juicy sweetness.
How to Make Apricot Grilled Pork Chops
Because apricot jam contains sugar, wait to brush on the glaze until the pork chops are partly cooked. This helps the glaze caramelize rather than burn over direct heat. If the glaze starts to darken too quickly, move the chops slightly away from the hottest part of the grill and keep flipping until they reach the desired temperature.
STEP ONE: Prep the grill and glaze. Give the grill time to heat up so the chops sear properly, then lower the heat to medium before cooking. Stir together the apricot glaze and set it near the grill so it’s ready when the pork is almost done.
STEP TWO: Start the pork and apricots. Grill the chops first, without glaze, so they cook through before the sugars burn. Add the oiled apricot halves to the upper rack or indirect heat so they soften and caramelize gently.
STEP THREE: Glaze and finish. Brush on the apricot glaze during the last few minutes, flipping often so it turns glossy and caramelized. Once the pork reaches 145°F, let the chops rest briefly before serving with the grilled apricots.
Tips for Perfect Pork Chops
Here are a few simple tips to help you get juicy, flavorful results every time you fire up the grill.
- No marinade is needed here. Thick bone-in chops, late glazing, and a short cook time help keep the pork juicy.
- Let the pork chops rest for 5 to 7 minutes before serving so the juices have time to settle.
- Garnish with rosemary, thyme, or basil for a fresh herby finish.
Grilling Time Guidance
Grill time is just a guide, so let your thermometer do the talking! Pull the pork chops when an instant-read thermometer inserted into the thickest part reaches 145 degrees F, then let them rest so they stay nice and juicy.
| Pork Chop Thickness | Approximate Grill Time | Doneness Target |
| Thin chops (about ½-inch thick) | 4 minutes per side | 145°F |
| 1-inch thick chops | 8-12 minutes total | 145°F |
| Thick chops (about 1 ½-inch thick) | 12-15+ minutes total | 145°F |
Tender Pork Chops on the Grill
For this apricot-glazed version, tender pork chops come down to timing. Start with thick, bone-in chops, let them sit at room temperature before grilling, and wait to brush on the sugary glaze until the pork is partly cooked so it caramelizes without burning.
A brine can help pork chops retain moisture, but it adds extra time. For this recipe, it’s totally optional since the thick chops, quick cook time, and late glaze already help keep the pork juicy.
FAQ
Yes! Boneless pork chops will work, but they cook a little faster, so keep an eye on them and use a thermometer.
Absolutely. Peaches or nectarines grill beautifully and make an easy swap for fresh apricots.
Yes. The pork chops will still have plenty of apricot flavor from the glaze, but the grilled fruit adds a sweet, juicy finish.
Yes! Mix the glaze a day ahead and keep it covered in the fridge. Let it sit at room temperature for a few minutes before brushing it on.
Brush it on during the final few minutes of grilling. The sugar in the glaze caramelizes quickly, so flip and glaze often.
Not for this recipe. A brine can help pork stay juicy, but thick chops and a quick grill time keep this method simple.
*This post originally posted on 06/24/2015.
Apricot Grilled Pork Chops Recipe
Ingredients
- ½ cup apricot jam
- 3 tablespoons white vinegar
- 1 clove garlic minced
- ¼ teaspoon salt plus more for pork chops
- ¼ teaspoon black pepper plus more for pork chops
- 4 thick bone-in pork chops (about 1.5 pounds)
- 6 apricots cut in half and pits removed
- 1 tablespoon olive oil
Method
- In a small bowl, stir together 1/2 cup apricot jam, 3 tablespoons white vinegar, 1 clove garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.
- Preheat your grill on high heat for about 10 minutes.
- Prepare 4 thick bone-in pork chops by patting them dry with paper towels and lightly seasoning both sides with salt and pepper. Reduce the grill heat to medium, and place the pork chops on the grill. Cook for 5 minutes.
- While the pork chops are cooking, brush 1 tablespoon olive oil all over the halved 6 apricots. Place them on the top rack of your grill (or over indirect heat) and cook for 5-7 minutes.
- Flip the chops, and then brush with the apricot glaze. Cook for 1 minute, flip again, and brush with more glaze. Continue flipping and glazing chops until you use all the glaze, about 5 minutes. The pork chops should cook for a total of 10 minutes.
- Remove the pork chops and apricots from the grill to a serving platter. Tent loosely with foil and let the pork chops rest for 5 minutes before serving.
Aubrey’s Tips
- Brush the glaze on during the final minutes of grilling to prevent burning.
- Peaches or nectarines can be substituted for apricots.
- Boneless pork chops may cook faster, so check early with a thermometer.
Did you make it?
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Store leftover pork chops in an airtight container in the refrigerator for up to 3 to 4 days for best quality. If you want to keep them longer, you can freeze them for up to 2 months.
To reheat, go low and slow so the pork stays juicy. Warm the chops in a covered skillet over low heat or in the oven with a splash of broth or water to keep them from drying out. You can also use the microwave at reduced power, just heat in short bursts so they don’t get tough.
What to Serve with Apricot Pork Chops
Because these pork chops are sweet, tangy, and smoky, they pair best with simple grilled sides, chilled potato salads, or crisp vegetables that balance the apricot glaze.
- This smoky, savory Grilled Potato Salad keeps the grill theme going and adds a hearty side to round out the pork chops.
- Bright and crisp, my Corn Salad adds fresh summer crunch that balances the sweet apricot glaze.
- Simple Grilled Summer Veggies are an easy, colorful side that pairs perfectly with juicy grilled pork chops.
Other Perfect Pork Chops
If you love easy pork chop dinners, try these reader-favorite pork chop recipes next.
- Honey BBQ Pork Chops
- Garlic Butter Pork Chops
- Breaded Pork Chops
- Soda and Onion Pork Chops
- Grilled Pork Chops with Peach Salsa
- Lemon & Onion Barbecue Pork Chops
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