Skip to main content

Apricot Glazed Pork Chops

It’s 15 degrees below 0 this morning ~ that’s -15, and with wind chill, it feels like -30!

It’s so cold that I put the pork chops in the freezer to thaw!

Seriously, last night’s dinner of pork chops was delicious, and it’s all because of the “just right” slightly sweet savory glaze.  This is a Better Homes and Gardens recipe, combining apricot preserves with Dijon mustard and white wine.

The piquant sauce turned out to be a powerhouse glaze for the tender juicy pork chops ~ I helped myself to more than a little extra glaze.  It’s a great simple entrée for a weeknight meal, that’s plenty good for company. 

I can see this glaze for pork tenderloin in the near future, and for pork chops on the grill, if it ever warms up out there… 

Apricot Glazed Pork Chops 


2 thick pork chops, excess fat trimmed
Salt and seasoned pepper
Cooking spray
1 medium onion, cut into wedges
½ cup apricot preserves
1 tablespoon Dijon mustard
½ cup white wine (or water)
1 teaspoon paprika


Season pork with salt and pepper.
Spray skillet with non-stick cooking spray and place over medium-high heat.
Add chops and onions, and brown chops on both sides.
Cook for 4-5 minutes.
In a small bowl, combine remaining ingredients and pour over meat.
Reduce heat to medium and cook covered until pork is cooked through, and fork tender.
Place on platter and top with sauce and onions.



  1. Pam,
    You are right on about the temps and wind chills, same here in the western burbs. Your pork chops with that amazing glaze will brighten any winter day. I made a similar glaze with orange marmalade and Dijon mustard over pork chops, soon to post. We must have been on the same wave length:)

  2. I had to re-read when you said you put the chops in the freezer to thaw. Whew....y'all are cold in your area.

    I'm not big on steak, but put a pork chop in front of me and my face smiles. That sauce makes a good thing even better!

    Stay inside...bundle up....keep warm.

  3. Helolo Pam,havnt been on blogger for quite some time.Pleasantly surprised how your blog improved and looks so nice.Love the sauce in your recip.Please come visit me as well.February will be Mrs.Annabels (My fellow kiwi) Langbeins recipes.Greeting from sunny New Zealand

  4. Dear Pam,
    I love pork. I have not made it in a while, since Christmas, but that is a while for me.
    The glaze would be perfect for ribs, chicken anything. I am sure it was terrific.
    Please stay safe and warm and cozy.
    Blessings dear. Catherine xo

  5. I can see this on our table!! I had to laugh at your comment re putting the pork chops into the freezer. In fact, I thought it was so funny, I quoted you on FB!!
    How much longer is this going on???? I'm over the snow, ice and cold weather. Spring or fall would be nice.


  6. Your pork chops look so pretty and I adore anything with Dijon. Stay warm Pam.

  7. I like mustard with pork. That's a great glaze, Pam! Sweaters are coming in handy this winter.
    Stay warm,

  8. Oh, I bet that was good!
    I'm sure it would kick up
    grilled one notches.

    M :)

  9. How delicious this sounds, Pam! I really enjoy apricot glaze, and it certainly sounds like it would be perfect with pork tenderloin!

    This has really been a wild winter! I hope you are able to stay safe and warm!

  10. Pork and fruit are always a winning combination. I would really enjoy these pork chops.

    Stay warm!!!

  11. Pam, I'm not really into 'sweet' on my meat but with the added spices, these glazed pork chops sound pretty good! Thanks for the recipe... We manaaged 2 - 3 inches of snow today and it will go down to 11 tonight. It's not Chicago, but its still fairly cold and no one down here handles snow well! Take Care, Big Daddy Dave

  12. We are having the same horrible weather. But on the good news front, I have all the ingredients for making your chops, so hope to have this on our menu soon@

  13. I moved from the Midwest because of this weather but boy, it has been brutal this year. Great glaze on the chops! I've tried it on chicken and it is wonderful!

  14. This is definitely my kind of sauce, sweet and sour! Beautiful pork chops Pam, stay warm and safe my dear!

  15. Sounds very good to me, love apricots in cooking. Have a good day Diane

  16. Great idea.. and I have some apricot preserves in the fridge that I was just trying to figure out what to do with :)
    I wish I could send you some of our warm weather... It's supposed to be 75 here today!!

  17. I laughed at your comment about putting the chops in the freezer to thaw. They look so pretty and you are right about the sauce being good on other things. Think I will try it with a pork tenderloin. Hope you thaw out soon Pam.

  18. The chops look delicious Pam. Many folks in the BBQ world use apricot for a pork glaze.

  19. Well, at least you still have your sense of humor, Pam. I'm quickly losing mine:) Your pork chops just may save the day. They look so bright and shiny, I'm sure Spring must be right around the corner...I can dream:)

    Thanks for sharing, Pam...

  20. Omg, 15 below and I thought that we had it bad with the ice storm and a low temp. of 21! lol These pork chops look scrumptious and the sauce is fab! Thanks for another great recipe and stay warm, cher!

  21. Apricot glaze is so perfect for pork! Stay warm!!

  22. haha.. stay warm!
    I love sweet sauce, especially on pork! Most of the time I back my pork chops with cinnamon ~ it's yummy!
    I will have to make the apricot this week.. sounds good.
    Have a great weekend.

  23. Oh these look so good Pam! Now I need to go get some pork before this next cold front comes in!

  24. It has been cold, hasn't it? I'm not a pork chop fan, but I think that glaze would be yummy on some chicken! :)


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews