Ready to get outside and grill? These grilled pork chops with apricot-brandy glaze from Chef Marta Hernandez are sweet and tangy with a fun, fruity twist. Read more about apricots in this month's featured ingredient by dietitian Susan Marquez.
Grilled Pork Chops with Apricot-Brandy Glaze
By Chef Marta Hernandez
6 center-cut, bone-in pork loin chops, about 1 ½-inch thick
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 teaspoon fresh thyme, stems removed
1 teaspoon ground black pepper
½ teaspoon sea salt
3 tablespoons extra virgin olive oil
1 teaspoon umami powder (mushroom powder), optional
½ cup apricot preserves
4 tablespoons apricot brandy
1 tablespoon dry mustard
2 lemons, juiced
Preheat the grill to medium-high heat on one side and low heat on the other.
Rub each of the pork chops with olive oil.
In a small bowl, mix together the paprika, garlic powder, pepper, salt, thyme, and umami powder (if using). Rub pork chops with the mixture on both sides.
In a small pan, heat the apricot preserves over low heat. Stir in the apricot brandy and the lemon juice. Remove from heat and set aside.
Grill the pork chops over medium-high heat until browned (about 4 minutes). Turn and repeat on the other side.
Move pork chops to the low side of the grill and brush generously with glaze. Cook for 2 minutes on each side. Pork chops are done when internal temperature reaches 155°F.
Remove from the grill and let stand for 3 minutes. Serve.