Preparation:
Preparation time: 10 mins
Cooking time: 30 mins
Serving: 4-6
Ingredients:
- 1 cup apricot preserves
- 2 cups chicken stock
- 3 teaspoons apple cider vinegar
- Kosher salt and freshly ground black pepper
- 12 thin-cut pork chops
- Kosher salt and freshly ground black pepper
Instructions:
- In a medium pot, over medium-high heat, add the preserves, stock, vinegar, a nice pinch of salt, and a few grinds of black pepper. Cook until the liquid reduces to a thin syrup, about 10-12 minutes.
- Heat a grill or grill pan to high heat.
- Season the pork chops with salt and pepper on both sides.
- Place the chops on the grill and cook until they release easily from the grill, about 3 minutes, then flip and cook on the other side. Brush the chops with the glaze while they cook. If you're using a grill pan, be sure to work in batches so you don't steam the chops. Also, watch out for flare-ups when you begin glazing.
- When the meat is done, remove it from the heat and add to a platter. Let the chops rest for a few minutes before serving.
Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link https://www.today.com/recipes/sunny-anderson-s-glazed-grilled-pork-chops-recipe-t129750