The Briny Lemon: Grilled Pork Chops with Apricot and Whole-Grain Mustard Glaze

Pork chops are one of the easiest meats to grill—quick cooking and can stand up to the heat while remaining tender and juicy inside. That is, if you don’t grill them too long. For chops about one-inch thick (the best kind for grilling), plan on around 12 minutes total, turning a few times and moving off heat as needed to prevent burning.

Pork chops are also one of the best meats for dressing up. While I usually like my grilled steaks naked, pork says bring on the glaze. Here, I went for a sweet and tangy combo with apricot preserves and whole-grain mustard. It’s a cinch to make and your chops will thank you.

Serves 4

Ingredients

1 tbsp unsalted butter
2 tsp finely chopped shallot
1/3 cup apricot preserves
1-1/2 tbsp whole-grain mustard
1 tsp white wine vinegar
sea salt
freshly ground black pepper
1 tsp finely chopped rosemary
4 bone-in pork loin chops, about 1-inch thick
olive oil, for rubbing

Glaze Ingredients

Preparation

Heat a small saucepan over medium-low heat and melt the butter. Add the shallot and cook, stirring, 1 minute.
Add the apricot preserves, mustard, and vinegar 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.
Remove from the heat and stir in the rosemary. 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 Ingredients Added

Apricot and Whole-Grain Mustard Glaze

Light a grill for medium-high heat with space for off-heat grilling. Rub the grate with oil.
Rub the pork chops lightly with oil and season with salt and pepper. 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.) Brush with most of the glaze during the last 2 to 3 minutes of grilling.