Best Apricot Glazed Pork Chops

Finding a weeknight dinner that feels special but doesn’t keep you stuck in the kitchen for hours can be tough. You want something that tastes like you put in real effort, but realistically, you’ve got homework to supervise, activities to shuttle kids to, and a million other things competing for your time.

That’s exactly why these apricot glazed pork chops have become one of my favorite go-to meals. They come together in about 30 minutes, use ingredients you probably already have in your pantry, and the sweet-tangy glaze makes them taste like something you’d order at a restaurant.

What Kind of Pork Chops Should I Use?

For this recipe, pork loin sirloin chops are called for, but honestly, you can use whatever pork chops you have on hand or find at the store. Bone-in chops tend to stay a bit juicier during cooking, but boneless chops work just fine and are often easier to eat. When shopping, look for chops that are about 3/4 to 1 inch thick – anything thinner might dry out too quickly, and anything thicker will take longer to cook through. If your chops look a bit pale or have excess moisture on them, just pat them dry with a paper towel before seasoning, which will help you get a better sear in the pan.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Pork loin sirloin chops: You can use boneless pork chops or even bone-in chops instead. Just adjust the cooking time slightly – bone-in chops may need a few extra minutes to cook through.
• Penzey’s Pork Chop Seasoning: This is totally optional, but if you want to add it and don’t have this specific blend, try mixing together some paprika, garlic powder, onion powder, and a pinch of thyme for a similar effect.
• Sugar-free apricot preserves: Regular apricot preserves work fine if you’re not watching sugar intake. You can also use peach preserves or even orange marmalade for a different fruity twist.
• Chicken broth: Vegetable broth or even water will work in a pinch, though the broth adds more flavor to the glaze.
• Dijon mustard: Yellow mustard or whole grain mustard can step in here, though Dijon gives the best tangy balance to the sweet apricot.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pork chops is overcooking them past 145°F, which turns them dry and tough – use an instant-read thermometer and remove them from the heat right when they hit that temperature, as they’ll continue cooking while they rest.

Don’t skip the step of reducing the chicken broth before adding the preserves, because skipping this concentrates the flavors and prevents a watery, thin sauce that won’t coat the chops properly.

When browning the chops, resist the urge to move them around in the pan – let them sit undisturbed for the full 2-3 minutes to develop a nice golden crust that adds flavor and texture.

Finally, make sure your pan isn’t overcrowded when searing the chops, as too many in the pan at once will cause them to steam instead of brown, leaving you with pale, less flavorful meat.

What to Serve With Apricot Glazed Pork Chops?

These sweet and tangy pork chops pair really well with simple sides that won’t compete with the apricot glaze. I love serving them with roasted Brussels sprouts or green beans, which add a nice savory balance to the sweetness of the glaze. Mashed potatoes or rice pilaf are perfect for soaking up the extra sauce, and they make the meal feel complete without much extra effort. If you want to add some freshness, a quick arugula salad with lemon vinaigrette cuts through the richness and rounds out the plate nicely.

Storage Instructions

Store: Keep leftover pork chops in an airtight container in the fridge for up to 3 days. The apricot glaze actually tastes even better the next day after the flavors have had time to meld together. I like to slice the leftovers and toss them into a salad or wrap for an easy lunch.

Freeze: These pork chops freeze really well if you want to make them ahead. Let them cool completely, then store in a freezer-safe container with the glaze for up to 2 months. Just make sure to separate them with parchment paper so they don’t stick together.

Reheat: Warm the pork chops gently in a covered skillet over medium-low heat with a splash of chicken broth to keep them from drying out. You can also reheat them in the microwave on 50% power, but the skillet method keeps them more tender and juicy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 90-110 g
• Fat: 25-35 g
• Carbohydrates: 18-25 g

Ingredients

For the pork:

• 4 pork chops (1-inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon pork seasoning
• 1.5 tablespoons olive oil

For the glaze:

• 1 cup chicken broth
• 1/2 cup sugar-free apricot preserves
• 2.5 tablespoons Dijon mustard
• 1 sprig fresh rosemary
• 1 teaspoon apple cider vinegar

Step 1: Season and Sear the Pork Chops

• 4 pork chops
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon pork seasoning
• 1.5 tablespoons olive oil

Pat the pork chops dry with paper towels—this is crucial for getting a good brown crust.

Combine salt, black pepper, and pork seasoning in a small bowl, then season both sides of each chop generously.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Once hot, carefully lay the chops in the pan and sear for 2-3 minutes per side until golden brown, working in batches if needed to avoid crowding.

This browning builds deep flavor through the Maillard reaction.

Transfer the seared chops to a plate.

Step 2: Build the Apricot Glaze Base

• 1 cup chicken broth
• 1/2 cup sugar-free apricot preserves
• 2.5 tablespoons Dijon mustard
• 1 sprig fresh rosemary
• 1 teaspoon apple cider vinegar

Without washing the pan, pour the chicken broth into the same skillet to deglaze it, scraping up all the flavorful browned bits from the bottom.

Increase heat to medium-high and let the broth simmer and reduce until only about 1/2 cup remains—this concentrates the savory flavor and creates a sauce base.

Lower the heat to medium, then stir in the apricot preserves and Dijon mustard, stirring constantly for 2-3 minutes until the preserves melt completely and the flavors marry.

I like to add the fresh rosemary sprig here—it infuses the sauce with subtle herbal notes as the mixture simmers.

Finish by stirring in the apple cider vinegar, which adds brightness and balances the sweetness of the apricots.

Step 3: Finish the Pork Chops in the Glaze

• seared pork chops from Step 1
• apricot glaze from Step 2

Return the seared pork chops from Step 1 to the skillet, nestling them into the apricot glaze.

Reduce heat to medium-low and simmer gently for 2-3 minutes, turning the chops once to coat both sides with the sauce.

I find it helpful to use a meat thermometer here—the internal temperature should reach 145°F for perfectly cooked, slightly pink pork that stays juicy.

Remove from heat and let the chops rest in the sauce for a minute before plating.

Step 4: Plate and Serve

Transfer the pork chops to serving plates and spoon the remaining apricot glaze generously over the top.

The rosemary sprig can remain in the pan or be removed before serving, depending on preference.

Best Apricot Glazed Pork Chops

Delicious Best Apricot Glazed Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 800

Ingredients Method

Ingredients

  

For the pork:

• 4 pork chops (1-inch thick)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon pork seasoning
• 1.5 tablespoons olive oil

For the glaze:

• 1 cup chicken broth
• 1/2 cup sugar-free apricot preserves
• 2.5 tablespoons Dijon mustard
• 1 sprig fresh rosemary
• 1 teaspoon apple cider vinegar

Method

 

1. Pat the pork chops dry with paper towels—this is crucial for getting a good brown crust. Combine salt, black pepper, and pork seasoning in a small bowl, then season both sides of each chop generously. Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully lay the chops in the pan and sear for 2-3 minutes per side until golden brown, working in batches if needed to avoid crowding. This browning builds deep flavor through the Maillard reaction. Transfer the seared chops to a plate.
2. Without washing the pan, pour the chicken broth into the same skillet to deglaze it, scraping up all the flavorful browned bits from the bottom. Increase heat to medium-high and let the broth simmer and reduce until only about 1/2 cup remains—this concentrates the savory flavor and creates a sauce base. Lower the heat to medium, then stir in the apricot preserves and Dijon mustard, stirring constantly for 2-3 minutes until the preserves melt completely and the flavors marry. I like to add the fresh rosemary sprig here—it infuses the sauce with subtle herbal notes as the mixture simmers. Finish by stirring in the apple cider vinegar, which adds brightness and balances the sweetness of the apricots.
3. Return the seared pork chops from Step 1 to the skillet, nestling them into the apricot glaze. Reduce heat to medium-low and simmer gently for 2-3 minutes, turning the chops once to coat both sides with the sauce. I find it helpful to use a meat thermometer here—the internal temperature should reach 145°F for perfectly cooked, slightly pink pork that stays juicy. Remove from heat and let the chops rest in the sauce for a minute before plating.
4. Transfer the pork chops to serving plates and spoon the remaining apricot glaze generously over the top. The rosemary sprig can remain in the pan or be removed before serving, depending on preference.