For lovers of glazed pork chops, this Apricot Glazed Pork Chops Recipe is a contender for your new favorite. It’s very easy to pull together with staples from your pantry, such as ketchup, mustard and apricot jam.
The chops are broiled then basted with a glaze, which gets them to the table sizzling hot, yet still tender and juicy.
If you’re one who fears dry pork, this recipe will not let you down. It also comes with a bonus – the basting glaze becomes a sauce to serve on the side.
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Apricot, steak sauce and ketchup makes up the glaze for this delicious family entree!
- 6 pork loin or rib shops each 3/4 inch thick
- 1 cup apricot jam
- 3/4 cup ketchup
- 1/4 cup steak sauce
- 2 cloves garlic minced
- 1 teaspoon dry mustard
- Kosher salt and ground black pepper
- Season the pork chops with the kosher salt and black pepper and set them aside.
- Whisk together the apricot jam, ketchup and steak sauce. Add the minced garlic and dry pepper. Heat the mixture in a small saucepan, and let it simmer about 10 minutes.
- Heat the broiler to high. Broil the pork chops for about 5 minutes on each side, then baste with some of the glaze. Continue to broil the pork chops, basting every 5 minutes, until the chops are cooked through.
- Remove the glazed pork chops to a heated platter and serve hot. Serve the remaining apricot glaze as a sauce on the side.
On Your Own – To make the glaze a little tangier, use 1/2 cup ketchup, 1/4 cup Dijon mustard and 1/4 cup steak sauce to blend into the apricot jam.
If the glaze has gotten too thick by the time you serve the pork chops, thin it out with a little apple juice or warm water.
Good To Know – It’s o.k. to substitute another jam or preserves for the apricot jam, just try to choose one without seeds or big chunks of fruit.
You could also try blackberry jelly, which melts much easier and blends better with the other ingredients.
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