Apricot Glazed Pork Chops
Pork Chops are always delicious for a special meal and these apricot glazed pork chops will be a hit with the whole family! And if you use sugar-free apricot preserves this is pretty low in net carbs.
Pork chops are something I love to cook at home, but rarely order in a restaurant, and if you’re looking for an easy dinner for two, these Apricot Glazed Pork Chops are quick and delicious. And this recipe uses sugar-free apricot preserves, so the apricot glazed pork chops are definitely not as high in sugar as you might think.
And I think this type of quick recipe is the perfect thing to cook after a busy day at work. And if you like pork chops these pork chops glazed with a tasty apricot sauce might become one of your favorite ways to cook them.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- pork loin sirloin chops
- salt and fresh ground black pepper for seasoning pork chops
- Olive Oil (affiliate link)
- canned chicken broth (affiliate link)
- Sugar-Free Apricot Preserves (affiliate link)
- Dijon Mustard (affiliate link)
Can you use bone-in pork chops for these apricot glazed pork chops?
I love the pork loin sirloin chops I used for this recipe because they’re inexpensive and easy to cook. But if you prefer bone-in pork chops, they will be fine if they’re not too large. Using an Instant Read Meat Thermometer (affiliate link) to make sure the meat has reached 160F/68-71C is especially important for bone-in pork chops.
What Apricot Preserves did I use for the apricot glazed pork chops?
I have used Smucker’s Sugar-Free Apricot Preserves (affiliate link) with three net carbs per tablespoon for this recipe, but if you find another brand that’s low in sugar it will be fine for the recipe.
Are the Apricot Glazed Pork Chops low in carbs?
With the brand of sugar-free apricot preserves I used, these pork chops have 10 net carbs per serving. They pork sirloin chops are quite large, so half of a pork chop might be enough for some people.
How to Make Apricot Glazed Pork Chops:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used two large pork loin sirloin chops, because that’s what my store had on sale, and I find this type of pork chop easy to cook.
- Preheat the oven to 350F/180C.
- Heat the oil, season pork chops with salt and pepper, then brown the pork chops 3 minutes on each side.
- Put the browned chops into a baking dish that you sprayed with olive oil and roast 8-10 minutes or until temperature reaches 155-160F/68-71C using an Instant Read Meat Thermometer (affiliate link).
- The pork chops will be heated in the sauce for a couple of minutes, so take them out at the lower end of the temperature range if you can.
- While the pork chops roast, deglaze the pan with canned chicken broth and cook over medium high heat until it reduces by about half.
- Then whisk in the Sugar-Free Apricot Preserves (affiliate link), cook 2-3 minutes, and whisk in the mustard.
- When pork chops have roasted to desired temperature, put them back in the pan with the sauce.
- Turn them over a few times so they’re well coated with sauce, cook about 2 minutes, then serve pork chops hot with sauce spooned over.
Make it a Low-Carb Meal:
Options like Spinach Salad with Bacon and Feta, Garlic-Roasted Green Beans with Shallots and Almonds, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts would be a delicious side dish for the Apricot Glazed Pork Chops.
More Tasty Ideas for Pork Chops for Dinner:
- Grain-Free Breaded Pork Chops with Mustard Sauce
- Pork Chops with Balsamic Glaze
- Creole-Seasoned Pork with Tomato-Pepper Salsa
- 2 very large pork loin sirloin chops (see notes)
- salt and fresh ground black pepper for seasoning pork chops
- 1 T olive oil
- 1/2 cup chicken broth (see notes)
- 1/2 cup sugar-free apricot preserves
- 2 T Dijon mustard
- Preheat oven to 350F/180C and spray baking dish with olive oil or nonstick spray.
- Trim fat from pork chops as desired.
- Season pork chops on both sides with salt and fresh ground black pepper.
- Heat olive oil in a heavy frying pan, then brown pork chops 3 minutes on each side.
- Put pork chops in baking dish and put in preheated oven to roast 8-10 minutes, or until internal temperature of the meat reaches 155-160F/68-71C when measured with an Instant Read Meat Thermometer (affiliate link).
- You’ll be cooking the pork chops a bit more in the sauce, so take them out at the lower end of the temperature range if you can.
- While pork chops cook, deglaze the pan with the chicken stock, scraping off any browned bits and cooking until the stock has reduced by about 1/2.
- Then whisk in the Apricot Preserves (affiliate link) and cook 2-3 minutes (the sauce doesn’t need to be completely smooth.)
- Whisk in the Dijon mustard.
- Put the pork chops into the pan with the sauce, and turn them several times to coat with sauce, then cook about 2 minutes more.
- Serve pork chops hot, with the flavorful sauce spooned over.
Use 4 small bone-in pork chops if you prefer; don’t use ultra-thick chops for this recipe.
I used Sugar-Free Apricot Preserves (affiliate link). If you don’t want to use preserves with Splenda, pick a brand that’s the lowest in sugar you can find.
I used homemade chicken stock, but you could use canned chicken broth.
Nutritional information was based on the brand of sugar-free apricot preserves I used.
The recipe was adapted slightly from Pork Chops with Apricot Sauce found on Forks.Ca.
Amount Per Serving: Calories: 191Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 495mgCarbohydrates: 11gFiber: 1gSugar: .2gProtein: 18g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use the sugar-free preserves as recommended for these apricot glazed pork chops, I would consider this suitable for low-carb diet plans, but maybe not for Keto. As long as pork chops are lean and trimmed to have less than 10% fat, this recipe made with sugar-free or no-sugar added apricot preserves would be okay for phase 2 or 3 of the original South Beach Diet.
Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Apricot Glazed Pork Chops was first posted in 2010, and I’ve made it quite a few times since then. It was last updated with more information in 2023.