Grilled Pork Chops with Apricot Rosemary Glaze

Adapted from Adam Perry Lang

Serves 4


  • 4 1" thick pork chops
  • 2 Tbs APL Rub


  • peach necter
  • cider vinegar
  • red pepper flakes
  • salt
  • sugar


  • apricot preserves
  • 1 Tbs fresh rosemary
  • lemon juice
  • garlic

Mix the brine ingredients together and pour over the pork chops in a ziplock bag.

Remove the chops from the bag and pat dry with paper towel. Discard the brine. Heavily coat the outside of the chops with the rub. Place the pork on a hot, well-oiled grill

Variation: Grilled Pork Chops with Apricot and Latin Flavors:
Replace the rosemary in the glaze with 2 tbs chopped cilantro, replace the lemon juice with lime juice and add 1 jalapeno minced very finely.

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