Grilling For Dummies
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In this recipe, apricot jam is the base for a sweet and spicy glaze with which you cover the pork chops. These apricot-glazed pork chops are a wonderfully flavorful grilled main dish.


Preparation time: 15 minutes

Grilling time: 10 minutes

Yield: 4 servings

1 piece fresh ginger

2 cloves garlic

1 cup apricot jam

3 tablespoons cider vinegar

1 tablespoon plus 1 teaspoon soy sauce

1/4 teaspoon cayenne pepper, or to taste

4 loin pork chops, cut 1-inch thick (about 2 pounds total)

Oil for brushing chops

Salt and pepper to taste

  1. Prepare a medium-hot fire in a charcoal or gas grill.

  2. Grate the ginger.

  3. Peel and mince the garlic.

  4. In a small saucepan, combine the jam and vinegar.

  5. Cook, stirring over low heat, until the jam melts.

  6. Stir in 2 teaspoons ginger, the garlic, soy sauce, and cayenne pepper.

  7. Remove from the heat and set the glaze aside.

  8. Trim all but 1/4 inch of fat from each pork chop.

  9. Brush the chops lightly with oil; sprinkle with salt and pepper.

  10. Place the chops on a well-oiled grill grid.

  11. Grill the chops for 3 minutes on each side.

  12. Brush both sides generously with the glaze and grill for another 4 to 5 minutes or until done, turning once.

  13. Cut to determine doneness.

    The chops are cooked when the meat has a light pink blush and there’s no sign of pink near the bone.

  14. Simmer the remaining glaze for 2 to 3 minutes.

  15. Drizzle over the grilled chops before serving (if desired).

About This Article

This article is from the book:

About the book authors:

Marie Rama has worked as a professional pastry chef and recipe developer for numerous food companies and associations. She is a regular guest-chef on hundreds of TV and radio shows in the U.S. and Canada.

John Mariani is the author of several of the most highly regarded books on food in America today. He is currently food and travel correspondent for Esquire and restaurant columnist for Forbes magazine.

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