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Apricot-Maple Glazed Pork Chops

Apricot-Maple Glazed Pork Chops
Makes:
4
Prep Time:
5
minutes
Total Time:
25
minutes
based on
26 reviews
One of the most flavorful pork chops you'll ever eat. Apricot nectar and maple syrup are featured in this sauce.

In this recipe:


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Ingredients:

  • 2 tablespoons butter
  • 4 (1 pound total) 1/2-inch-thick pork chops
  • 1/4 cup diced shallots
  • 1/2 cup apricot nectar
  • 1/4 cup sherry wine or dry white wine
  • 1/4 cup maple syrup
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 4 dried apricot halves, thinly sliced (optional)
  • 1 tablespoon finely chopped parsley (optional)

Directions:

MELT butter in large skillet over medium-high heat. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.



Reviews:

Review This Recipe
  •  Star(s)

    Delicious Pork Chops

    Bonnie from new york

    Best pork chops I ever had and easy to make. My family loved them even the one child that does not like to eat meat.

  •  Star(s)

    Good sauce

    Cheryl from Strongsville, OH

    The sauce was very good. I did make a few substitutions: diced onions & garlic in place of shallots and apricot preserves instead of apricot nectar. I think the apricot nectar would make the sauce too sweet. Everyone liked it!

  •  Star(s)

    Fantastic Pork

    Carol Hannan from Gunnedah, Australia

    This is a wonderful recipe that both my husband and myself really enjoyed. I put the pork chops back into the sauce and simmered covered for 5 minutes turning once. Thank you for such a easy and delicious recipe.

  •  Star(s)

    Apricot Glazed Pork chops

    Ange from

    Awesome flavor -- My family and friends devoured them. This is my new way to cook pork chops!

  •  Star(s)

    SOOO Yummy!

    Teresa from Alberta, Canada

    My husband (who usually rarely comments on any dish that I make) took a bite of these pork chops and had a great reaction! He and my extremely picky seven-year-old son both loved them. Oh, and I loved them too...yummy and easy to prepare!!!

  •  Star(s)

    Thumbs up

    Arica from Dayton, TX

    Delicious! My family and I loved this dish. The glaze was great! I would bet that the glaze would also be great on other types of meat.

  •  Star(s)

    Very Tasty!

    Angela from West Jordan, Utah

    My family could not stop talking about these. I actually was not feeling too well the night I made these, so I did not eat any , but my family raved about them. I am always looking for ways to cook pork and this one is definitely a keeper.

  •  Star(s)

    So good!

    Shannon from California

    These came out SO GOOD! I added the dried apricots to the sauce in the beginning like someone else suggested and it came out great! The maple is a great touch. I would suggest this to all. Even those who are not particularly fond of pork.

  •  Star(s)

    Amazing

    Mika Julien from Provo Utah

    I fixed this dish for my sister and boyfriend. He could not believe just how good it was. After diner we went to a concert and when we came back, he had thirds. Him and my sister could not stop talking about just how good it was. Instead of following the recipe, I took the advice of one of the reviewers and added the apricots in the sauce and put it in the oven for forty minutes, it came out really tender. I loved it.

  •  Star(s)

    Fast and easy surprise

    Aura Erickson from Kenmore, Washington

    Pork has never tasted better. In less than fifteen minutes you can have a delicious dinner that satisfies the most demanding person. Few minutes after tasting this recipe, must husband gave it a five star without hesitation (he does not care for pork) Give it a try and you will not be disappointed.

  •  Star(s)

    Excellent

    Crys D from

    My family, who rarely like anything pork, loves this recipe! I marinate the chops in some extra nectar and sea salt with course ground pepper. I diced the apricots and threw them into the sauce. I seared the chops in a skillet and then placed them in a dish, poured the sauce on top and baked for about 40 minutes. You can cut them with a spoon! Extra time but worth it.

  •  Star(s)

    Delicious

    sheralee malenovsky from sayville,ny

    I substituted Saucy Susan for the apricots and it was super!!

  •  Star(s)

    A "must try" recipe

    Robin from Wayne, PA

    We have added this to our list of quick meals. I did make a few changes- I used non-refrigerated Kerns nectar; I bought a six pack of cans(each can 5.5 oz)from the juice section of my local grocery store. I also used a 1 lb. pork tenderloin, sliced in 8 sections and pounded flat-they cook up very fast. I diced up the apricots and added to the sauce. I will try adding cornstarch to thicken the sauce quicker as one reviewer suggested. Very tasty.

  •  Star(s)

    Delicious!

    Lisa Diedrich from St. Louis, MO

    I made this meal one evening when it was storming outside and could not grill. My husband raved about it during our entire dinner! When he was cleaning dishes, he was thrilled to see that we had left overs. As side dishes, I prepared a harvest blend of long grain and wild rice with steamed fresh green beans. We found the apricot Kerns in the juice isle in the grocery store.

  •  Star(s)

    Wow!!

    Mike Knapp from

    This recipe is the best so far I have tried for pork chops. The apricot sauce goes so well with the pork. I did however marinate the pork chops and grilled them instead of pan frying. The chops were very moist and flavorful. Also, I could not find apricot kerns anywhere so I used apricot syrup instead. It worked out great.

  •  Star(s)

    Great recipe and easy to make.

    Becky from San Marcos, CA

    I coupled the pork chops with a Hot Mango Chutney Couscous. The pork chops were delicious.

  •  Star(s)

    Yummy!

    Jane from Pennsylvania

    This meal was a hit for a dinner of seven people. The pork chop were absolutely awesome. Along with the green beans and rice, the combination of the three made a beautiful meal. Everyone kept saying...wow!!...this is really good!!!!...yummy!! I used the leftover sauce from the pork chops on the rice.

  •  Star(s)

    Nice variation of pork

    Jennifer from

    This dish was a definite Solid "A." My family and I really enjoyed it. I grilled the boneless chops first, then browned them in the pan of butter. The chops were pretty thick and to just pan fry alone. This will lead to a burned outside and a pink inside. A no no with pork. I also marinated the pork for a few hours in worcestershire before grilling. Adding 1/4 cup of apricot preserves made the sauce a great consistency. Served with garlic mashed potatoes, and fresh greenbeans resulted in everyone having a full tummy.

  •  Star(s)

    Pork Chops from heaven

    Paul Atwell from Bellingham, WA

    Wow! This recipe is not only easy but my children love it. It will be added to list of favorites in our house.

  •  Star(s)

    May I suggest...

    Sherry McBrayer from Henderson, Nevada

    I felt the maple syrup was too noticeable. The sauce was too thin, even after cooking longer it really didn't reduce well. I added some Kikkoman Teriyaki Baste & Glaze and next time I think I will use this instead of the mayple syrup. I am also going to use apricot preserves to thicken the sauce. I added more apricots and I suggest you do so per your preference. I also marinated the chops in the teriyaki sauce and grilled them approx. 5 minutes per side. With those changes, I rate this a 4. Serve it with saffron basmati rice!

  •  Star(s)

    Thumbs up!

    Christie McBride from

    We loved this recipe. I like to make sure pork is really cooked, so I baked the chops first and then made the sauce. Even the picky 3 year old ate her portion!

  •  Star(s)

    YUM IN MY TUM

    Alicia from

    Hola! I made this recipe with my mother for Grandpa. We used chicken breasts instead of pork, and pear kern stuff instead of apricot; it still turned out marvelous, and we could really taste the apricots. It went excellent with a garden salad and red potatoes. MAKE IT AND ENJOY!

  •  Star(s)

    Well liked!

    Dianna Schisser from Texas

    I prepared this for my husband and a few friends, it was like by everyone, the only complaint I recieved was that it tasted a little syrupy, I replaced the shallots with just regular onion, I served it with mashed potatoes and it was gobbled up!

  •  Star(s)

    Yummy!

    Trish from Long Beach, Ca

    This was a very good recipe...the sauce for the chops was a bit too thin and watery though. I thicked it with a bit of corn starch and water. After I did that, it came out perfect.

  •  Star(s)

    Tasty and Tender

    Rachael Clinkscale from Columbus, Ohio

    I loved the quick preparation and the good results. I substituted a lipton onion packet and apricot preserves. I boiled these ingredients with the red wine, some water, and some chicken bullion (I didn't measure the last two ingredients). I poured this mixture over the seasoned sauteed meat and I cooked them in the oven for about 30 minutes. It was a hit with my whole family!

  •  Star(s)

    Quick and Easy

    Amy Miles from Acton, MA

    This recipe was so quick and easy. Since I didn't have all the right ingredients in the kitchen that this recipe called for I substituted a few things. I used apple cider instead of Kern's juice and leeks instead of shallots. It turned out great. I served the chops over rice and the kids asked for seconds. Unheard of

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 270
  • Calories from Fat: 80
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 4.5g (22% of DV)
  • Cholesterol: 75mg (26% of DV)
  • Sodium: 380mg (16% of DV)
  • Carbohydrates: 20g (7% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 26g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Apricot-Maple Glazed Pork Chops

Ingredients

  • 2 tablespoons butter
  • 4 (1 pound total) 1/2-inch-thick pork chops
  • 1/4 cup diced shallots
  • 1/2 cup apricot nectar
  • 1/4 cup sherry wine or dry white wine
  • 1/4 cup maple syrup
  • 1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 4 dried apricot halves, thinly sliced (optional)
  • 1 tablespoon finely chopped parsley (optional)

 

Directions

MELT butter in large skillet over medium-high heat. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.


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