Apricot jam in a pork chop marinade sounds unhinged. It is. One of the best things I’ve made in the last month, and it took almost no effort.
Sweet, sticky, tangy, savory, all in one pan, and the whole thing comes together in like five minutes of actual work. The rest is just waiting.
Mix jam, Dijon, soy sauce, thyme, garlic, done. Pour it on thick bone-in pork chops, let time do its thing. When they hit the hot pan? Golden crust. Your kitchen smells like a restaurant.
How Long to Marinate Pork Chops
- 4 to 6 hours is the sweet spot for this apricot marinade (anything longer and the sugar starts breaking down the meat into mushy territory).
- Flip the bag HALFWAY through so every inch gets coated.
- 1-inch thick bone-in cuts handle this best…. the bone insulates and buffers against the acid.
- Pull the chops out 10 minutes before cooking (cold meat hitting a screaming hot pan = zero good sear).
- Don’t skip reserving some marinade BEFORE it touches raw pork if you want to baste.
- Score any fat cap lightly so the flavor actually penetrates instead of just sitting on top.
Stay within the window, flip once, and let the apricot do its thing.
How to Tell When Pork Chops Are Done
Ditch the guesswork…. a meat thermometer is NON-NEGOTIABLE. Slide it into the thickest part (avoid the bone) and pull at 145°F.
The center shows a blush of pink…. totally safe and seriously juicy. Skip the “cut and peek”…. it just drains flavor.
Press gently; firm with slight give means done, rock-hard means you overshot. Let those chops REST 3 minutes before slicing or kiss the juices goodbye.
Can You Grill These Instead?
- Absolutely YES. Crank that grill to medium-high (400-450°F) and preheat with the lid closed for 10 minutes….
- Oil the grates first with a paper towel and tongs. (Trust me, apricot jam + stuck pork = misery.)
- Timing stays nearly identical: 4-5 minutes per side for 1-inch thick bone-in chops. Pull at 145°F internal!
- Baste ONLY in the final 2 minutes with the reserved marinade. Raw jam touching raw meat? Not happening.
- Rest 3 minutes on a clean plate. Same as the skillet method. Juices need to redistribute!
Related Recipes
- Brown Sugar Pork Chop Marinade
- Asian Pork Chop Marinade
- Pork Chop Marinade with Apple Juice
- Mouthwatering Honey Soy Sauce Steak Marinade
- Balsamic Pork Chop Marinade
- Apricot Glazed Pork Chops
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 350-400
- Protein: 38-44 g
- Fat: 12-16 g
- Carbohydrates: 18-24 g
Ingredients
For the marinade: :
- 2.5 oz apricot jam (I use Smucker’s for the best fruit-to-sugar balance)
- 2 tsp mustard (I prefer Grey Poupon Dijon for a more sophisticated tang)
- 2 tsp olive oil
- 1 tsp thyme
- 1.5 tsp rice vinegar
- 1.5 tsp soy sauce
- 1 clove garlic, minced
- 1/4 tsp ground black pepper
For the pork: :
- 2 pork chops (choose 1-inch thick bone-in cuts for better moisture)
Step 1: Whisk the Marinade Ingredients
- 2.5 oz apricot jam
- 2 tsp Dijon mustard
- 2 tsp olive oil
- 1 tsp thyme
- 1.5 tsp rice vinegar
- 1.5 tsp soy sauce
- 1 clove garlic, minced
- 1/4 tsp ground black pepper
In a small bowl, combine the apricot jam, Dijon mustard, olive oil, thyme, rice vinegar, and soy sauce, stirring until smooth and well combined.
The jam should fully incorporate with the other ingredients to create a cohesive marinade.
Add the minced garlic and ground black pepper, stirring once more.
I like to taste the marinade at this point—if it needs more tang, add a splash more vinegar, and if it needs more depth, a few more grains of salt work wonders.
Step 2: Coat and Chill the Meat
- apricot marinade from Step 1
- 2 pork chops
Place the pork chops in a resealable plastic bag or shallow container and pour the apricot marinade from Step 1 over them, making sure they are evenly coated on both sides.
Seal the bag, pressing out excess air, and refrigerate for 4 to 6 hours.
I recommend turning the bag over halfway through marinating to ensure even flavor development.
This resting time allows the marinade’s flavors—especially the mustard’s tang and the garlic’s depth—to penetrate the meat.
Step 3: Sear in a Hot Skillet
- marinated pork chops from Step 2
Remove the pork chops from the refrigerator about 10 minutes before cooking to allow them to come closer to room temperature.
Heat a skillet over medium-high heat until it’s hot but not smoking.
Remove the pork chops from the marinade (reserve any excess for basting), and place them in the pan, letting them sear undisturbed for 4-5 minutes until golden brown on the first side.
Flip and continue cooking for another 4-5 minutes on the second side, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
For better moisture retention, I always choose 1-inch thick bone-in pork chops—the bone acts as an insulator and the extra thickness prevents them from drying out during cooking.
Step 4: Rest for Juicy Results
- cooked pork chops from Step 3
Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes without cutting into them.
This brief rest allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy.
Sweet Apricot Marinade for Pork Chops
Ingredients
Method
- In a small bowl, combine the apricot jam, Dijon mustard, olive oil, thyme, rice vinegar, and soy sauce, stirring until smooth and well combined. The jam should fully incorporate with the other ingredients to create a cohesive marinade. Add the minced garlic and ground black pepper, stirring once more. I like to taste the marinade at this point—if it needs more tang, add a splash more vinegar, and if it needs more depth, a few more grains of salt work wonders.
- Place the pork chops in a resealable plastic bag or shallow container and pour the apricot marinade from Step 1 over them, making sure they are evenly coated on both sides. Seal the bag, pressing out excess air, and refrigerate for 4 to 6 hours. I recommend turning the bag over halfway through marinating to ensure even flavor development. This resting time allows the marinade's flavors—especially the mustard's tang and the garlic's depth—to penetrate the meat.
- Remove the pork chops from the refrigerator about 10 minutes before cooking to allow them to come closer to room temperature. Heat a skillet over medium-high heat until it's hot but not smoking. Remove the pork chops from the marinade (reserve any excess for basting), and place them in the pan, letting them sear undisturbed for 4-5 minutes until golden brown on the first side. Flip and continue cooking for another 4-5 minutes on the second side, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part. For better moisture retention, I always choose 1-inch thick bone-in pork chops—the bone acts as an insulator and the extra thickness prevents them from drying out during cooking.
- Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes without cutting into them. This brief rest allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy.