Fast and easy apricot and mustard glaze is made up of four simple ingredients and works well with pork, chicken, and even seafood.
Try it on the BBQ grill too. You won't be sorry. These Five Ingredient Apricot Mustard Glazed Pork Chops are a surefire family pleaser!
If you aren't a big fan of cooking and want something delicious to put on the dinner table that doesn't use many ingredients, this is the recipe for you!
*Disclaimer - This recipe was originally published in 2015. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
I'm finding that the recipes that resonate most with my readers are the really fast and easy ones. I get it. Really I do.
Everybody's lives are so busy that not too many people have the time (or desire) to spend hours in the kitchen getting dinner on the table.
It is with that in mind that I bring you this recipe for Apricot Mustard Glazed Pork Chops.
With only four simple ingredients, this glaze works well with many types of proteins.
If you're looking for something really unique and unexpected, you try it on baby back ribs too...but that's another post for another day. LOL
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APRICOT MUSTARD GLAZED PORK CHOPS {PRINT THIS RECIPE}
Servings: 4-6 Prep Time: 5 minutes Cook Time: 30-35 minutes
½ cup apricot preserves
3 tablespoons Dijon mustard
2 tablespoons low-sodium teriyaki sauce
2 cloves garlic, minced
salt and pepper
4-6 boneless pork chops (about 1" thickness)
cooking spray
-Preheat the oven to 375 degrees.
-Pierce the pork chops all over with a paring knife on both sides. Place the chops in a baking dish that has been sprayed with cooking spray. Season both sides of the chops with salt and pepper.
-Whisk the apricot preserves, mustard, Teriyaki sauce, and garlic in a small bowl. Liberally brush (or pour) the glaze evenly over the chops. Bake in a preheated oven for approximately 30 minutes or until the center of the chops are no longer pink. Remove the chops from the oven, cover, and allow to sit for 10 minutes before serving.
*Note - if you're using the glaze for chicken bake until the chicken reaches an internal temperature of 165 degrees.
*Note - if you're using the glaze on the grill, don't brush the glaze on the meat until the last 20 minutes of grilling, so it doesn't burn.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Simone Mastel says
What is that you served it with? I cannot quite tell if that is corn, or a pasta of some sort in that salad. It looks interesting to me!
Renée says
Hi, Simone!
Honestly, I don't really recall but it looks like a mixture of corn, peas, and chopped spinach.
I don't have a recipe for it on my site, however. I probably just used some frozen veg and mixed them together.
At the time it was probably all about finding something attractive to serve on the plate with the chops.
I hope this helps.
Renee
bristol plasterers says
Never tried this recipe before, sounds really delicious though. Thanks for sharing.
Simon
Kellie Hemmerly says
Great combo here! I know we will definitely be using this recipe very soon.
Angie Barrett says
I love to cook but simple and easy recipes are still my "go-to" during the week! This could totally happen after work one day this week!
Cookin' Canuck says
I've made a sauce similar to this before, and also switched it up with different preserve flavors. It's always a hit...and so easy!
Susan says
That glaze, it just calls out to me. I love easy recipes too, sometimes you need ones that you don't need to think about when you make dinner but always come out tasting fantastic.
Lana | Never Enough Thyme says
I always enjoy a sweet-tangy combination like this. Apricot preserves with Dijon and Teriyaka sauce? Yes, please!!!
Kim Bee says
This is fabulous, I'm such a pork girl. My mom was always making pork chops when I was younger. This is a lovely recipe & those towels are too cute.
The Food Hunter says
love the towels!!
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Marjory says
That glaze looks so delicious! I always keep some in the fridge for recipes like this! Delish and easy...my kind of recipe!
Ashley @ Wishes and Dishes says
Love that there's only 4 simple ingredients - I love quick meals on the weekdays! Mostly because I'm a last-minute "planner" 🙂 Yum!
Amy @Very Culinary says
What is it about mustard mixed with jam? I just love it. This sounds awesome!