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Sunny Anderson's Glazed Grilled Pork Chops

Sunny Anderson's pork chops and sweet potato mash
Sunny Anderson's pork chops and sweet potato mashMike Smith / TODAY

Chef notes

Grill up these perfect pork chops with just four easy-to-find ingredients for a sweet and savory dish that will be the star of your cookout.

Technique tip: Add chili flakes to the glaze, if you have them in your pantry, for a spicy kick.

Swap option: You can use any type jam or preserve. 


  • 1 cup apricot preserves
  • 2 cups chicken stock
  • 3 teaspoons apple cider vinegar
  • Kosher salt and freshly ground black pepper
Pork chops
  • 12 thin-cut pork chops
  • Kosher salt and freshly ground black pepper


For the glaze:

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.

For the pork chops:

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.