Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, August 22, 2015

Grilled Pork Chops with Apricot-Sherry Glaze

Thick, juicy grilled pork chops beg for a rich, sticky glaze slathered on top. That’s where apricot preserves come in. Add a little butter and mustard along with a splash of sherry and give it about 5 minutes to cook down and thicken up. Done—and very tasty.

Note: I like to marinate chops in a sweet and salty mixture to penetrate the meat for extra tenderness. You can use salt, but soy sauce adds a little flavor. Water, soy sauce, brown sugar—that’s it. Time will do the rest.

Serves 4

  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 4 bone-in pork loin chops, about 1-inch thick
  • 1 tbsp unsalted butter
  • 2 tsp finely chopped shallot
  • 1/3 cup apricot preserves
  • 2 tbsp dry sherry
  • 1 tsp Dijon mustard
  • sea salt
  • freshly ground black pepper
  • 1 tsp finely chopped tarragon or rosemary
  • olive oil, for rubbing

  1. Place the water, soy sauce, and brown sugar in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops to the bag, seal, and turn several times to coat. Refrigerate 2-4 hours.
Pork Chops in Marinade 
Marinated, Seasoned Chops
  1. Light a grill for medium-high heat with space for off-heat grilling.
  2. Meanwhile, heat a small saucepan over medium-low heat and melt the butter. Add the shallot and cook, stirring, 1 minute.
  3. Add the apricot preserves, sherry, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cook, stirring frequently, until thickened, 5 minutes.
  4. Remove from the heat and stir in the chopped herb. If not using right away, cover and let stand at room temperature up to 1 hour. Reheat gently just before using.
Shallot in Butter 
Glaze Beginning to Cook
Cooked Glaze 
Apricot-Sherry Glaze
  1. Rub the grill grate with oil. Remove the chops from the marinade and pat dry (discard the marinade).
  2. Season lightly with salt and pepper and grill until slightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. (Move the chops off-heat as needed to prevent flare-ups.) 
  3. Brush with most of the glaze during the last 2 to 3 minutes of grilling.
Chops Beginning to Grill 
After Turning 
Glazed Chops
Transfer to a platter and let rest 5 minutes. Brush with the remaining glaze and serve.

Grilled Pork Chops with Apricot-Sherry Glaze


  1. MMM! I love grilled pork chops and that glaze sounds amazing. We will have to fire up the grill this weekend!

  2. Oh these looks like a crowd pleaser! Perfect for the Labor Day Weekend ahead!

    1. Thanks, Chrissa! Yes, the sauce is easily doubled. Or tripled. Or...:)


  3. This looks like a delicious recipe! My hubs will enjoy this! Thank you for linking up with the OMHGWW! Have a great weekend! xx

    1. Thank you, Ashleigh --- always happy to share at OMHGWW!