Sweet & Spicy Apricot Glazed Grilled Pork Chops
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Prep time: 
Cook time: 
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Serves: 4 servings
 
Gluten-Free
Ingredients
  • For the chops:
  • 4 bone-in pork chops, 1 - ½ -- 2 inches thick (ask your butcher if you can't find any that thick)
  • 4 cups water
  • ¼ cup salt
  • ¼ cup granulated sugar
  • 1-2 tsp. vegetable oil
  • For the apricot glaze:
  • ⅓rd cup apricot jam
  • 1 tsp. fresh lemon juice
  • ¼ tsp. freshly grated ginger, or powdered ginger
  • ¼-1/2 tsp. red pepper flakes, to taste
Instructions
  1. In a large bowl, stir together the water, sugar, and salt for the brine. Add the pork chops, and place another, smaller bowl on top to keep them submerged if necessary. Let them soak for 1 -- 1½ hours while you prepare the apricot glaze and preheat the grill.
  2. In a small dish, stir together all of the ingredients for the apricot glaze. If the jam is too thick, you can warm it in the microwave for a few seconds first. Set aside.
  3. Get your grill ready -- if you're using a gas grill, turn one side of the burners on to high heat, and the other side on to low. If you're using charcoal, light your grill as you normally would, then scrape all of the coals towards one side so there's a hot and cool side of the grate.
  4. When the grill is ready, remove the pork chops from the brine and pat thoroughly dry with paper towels. Rub lightly with vegetable oil on all sides, then place over the hottest part of the grill. Grill for 2-3 minutes per side, or until they are nicely browned.
  5. Once the chops are seared on both sides, move them to the cooler part of the grill. Brush the top side of each chop with apricot glaze, then insert a probe thermometer into the thickest part of one of the chops (being careful the probe is not touching the bone). Close the lid of the grill, and let cook for 8-10 minutes, then flip the chops, brush with more glaze, and continue cooking for another 5-10 minutes, or until the thermometer reaches 130-135 degrees F. (The cooking time will vary drastically depending on the thickness of your chops and the temperature of your grill, so I strongly recommend going by the thermometer, not the time).
  6. Remove the chops from the grill and let them rest for at least ten minutes. During this time, the temperature should rise to between 140-145 degrees F., right where you want it.
  7. Before serving, pour any juices that have accumulated around the chops into the dish with the remaining apricot glaze. Stir to combine, then spoon over the chops. Serve immediately.
Notes
I love the sweet, tangy, and slightly spicy apricot glaze on these pork chops, but I have also made them using my Jalapeno Peach Jam in place of the glaze. Just spoon the jam straight over the chops on the grill -- the peaches and jalapeno pair perfectly with the pork. If you want to try it this way, you can find the recipe for the jam, here: https://www.willcookforfriends.com/2015/08/sweet-spicy-jalapeno-peach-jam.html
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2015/09/sweet-spicy-apricot-glazed-grilled-pork-chops.html