Apricot Glazed Pork Chops
Pork Chops are always delicious for a week-night meal and these Apricot Glazed Pork Chops are going to be a hit with the whole family! And if you use sugar-free apricot preserves the pork chops with apricot glaze are low in net carbs.
PIN the Apricot Glazed Pork Chops to try it later!
Pork chops are something I love to cook at home even though I rarely order them in a restaurant, and if you’re looking for an easy dinner, these Apricot Glazed Pork Chops are quick and delicious. And this recipe uses sugar-free apricot preserves, so the apricot glazed pork chops are much lower in carbs than you might be thinking! In fact these pork chops are Keto, low-carb, gluten-free, and dairy free.
I think this type of quick recipe is the perfect thing to cook after a busy day at work. And when we updated the very-old photos for this favorite recipe, Kara and I also improved the recipe a bit to make it even easier to make. Hope you try this one soon!
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
- Penzey’s Pork Chop Seasoning (affiliate link), optional
- Olive Oil (affiliate link)
- canned chicken broth (affiliate link)
- Sugar-Free Apricot Preserves (affiliate link)
- Dijon Mustard (affiliate link)
How did we improve the recipe for Apricot Glazed Pork Chops?
When we decided to update the photos for this recipe Kara and I both felt the original method that browned the pork chops and then roasted them in a preheated 350F/176C oven for 8-10 minutes while you make the sauce was more steps than the recipe needed. For the updated method, we browned the pork chops, removed them to a plate while we made the sauce in the pan, and put pork chops back into the sauce to finished cooking. We also increased the recipe to use 4 pork chops, but only slightly increased the amount of sauce (and used lower-carb apricot preserves) which made this recipe even lower in carbs. (If you were a fan of the original method of browning and then roasting the pork chops, you can definitely still make them that way.)
Can you use bone-in pork chops for this recipe?
I love the pork loin sirloin chops I used for the Apricot Glazed Pork Chops 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 at least 145F/62C is especially important for bone-in pork chops.
What Apricot Preserves did I use for Apricot Glazed Pork Chops?
I used Smucker’s Sugar-Free Apricot Preserves (affiliate link) with three net carbs per tablespoon for this recipe in the past, but for the updated version I used SkinnyGirl Sugar-Free Apricot Preserves (affiliate link) that have one gram more fiber for only two net carbs per tablespoon. Any type of sugar-free apricot preserves will make this quite low in carbs, so use the one you find at your store.
Are the Apricot Glazed Pork Chops low in carbs?
With the brand of sugar-free apricot preserves I used and the changes I made to the recipe, these pork chops have only 4.6 net carbs per serving.
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 pork loin sirloin chops which I think are easy to cook.
- Trim the pork chops. Season with salt, pepper, and Penzey’s Pork Chop Seasoning (affiliate link), or other seasonings that are good on pork.
- Heat oil in frying pan over medium-high heat, then brown pork chops 2-3 minutes per side.
- Put browned pork chops on a plate.
- Deglaze pan with canned chicken broth and cook until it reduces to about 1/2 cup.
- Then reduce heat to medium, whisk in Sugar-Free Apricot Preserves (affiliate link), and cook 2-3 minutes or until preserves and chicken broth are well-combined.
- Then whisk in the Dijon mustard.
- Put pork chops back in the pan with the sauce and cook about 2-3 minutes more, or until pork reaches 145F/62C on an Instant Read Meat Thermometer (affiliate link).
- Serve pork chops hot with the sauce spooned over.
Make it a Low-Carb Meal:
Apricot Glazed Pork Chops would be a delicious low-carb meal with something like Spinach Salad with Bacon and Feta, Garlic-Roasted Green Beans, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts.
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
Apricot Glazed Pork Chops
These Apricot Glazed Pork Chops are easy and delicious to make for a work night dinner. And the pork chops glazed with sugar-free apricot preserves are low-carb, Keto, gluten-free, and dairy-free and they're probably going to be a hit with the whole family.
Ingredients
- 4 pork loin sirloin chops
- salt and fresh ground black pepper for seasoning pork chops
- 2 tsp. Penzey's Pork Chop Seasoning (optional)
- 1 T olive oil
- 3/4 cup canned chicken broth
- 1/2 cup sugar-free apricot preserves (see notes)
- 2 T Dijon mustard
Instructions
- Trim away any fat or undesirable parts from the pork chops. Season pork chops on both sides with salt, pepper, and Penzey's Pork Chop Seasoning, or any seasonings that will be good on pork.
- Heat the oil in a non-stick frying pan over medium-high heat, then brown the pork chops 2-3 minutes on each side. (You will cook them more in the sauce so don't overcook at this point.)
- Put the browned chops on a plate while you make the sauce. (You can cover them if you want, but they will get heated when you finish cooking them in the sauce so it's not completely necessary.
- Deglaze the pan with canned chicken broth and cook over medium high heat until it reduces to about 1/2 cup.
- Then reduce heat to medium, whisk in the Sugar-Free Apricot Preserves and cook 2-3 minutes, whisking until the preserves and the chicken broth are well-combined. Sauce will not be completely smooth.
- Then whisk in the Dijon mustard until combined.
- Put pork chops back in the pan with the sauce and cook about 2-3 minutes more, or until the pork reaches 145F/62C on an Instant Read Meat Thermometer (affiliate link).
- Then serve pork chops hot with the tasty apricot sauce spooned over.
Notes
I've made this recipe with both Smuckers and SkinnyGirl Sugar-Free Apricot Preserves (affiliate link). Both are low in carbs but the SkinnyGirl Sugar-Free Apricot Preserves (affiliate link) has more fiber so it's a bit lower in net carbs. If you don’t want to use preserves with Splenda, pick a brand that’s the lowest in sugar you can find.
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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 259Total Fat 15gSaturated Fat 4.2gTrans Fat 0gUnsaturated Fat 8.4gCholesterol 90mgSodium 669mgCarbohydrates 11.1gFiber 6.5gSugar .3gProtein 29g
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, this will be suitable for low-carb or Keto diet plans. 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 an easier method and more information in 2024.
33 Comments on “Apricot Glazed Pork Chops”
1st time I made this recipe, I didn’t have the sugar free preserves, way too tired to drag myself to the store after work (used regular), but this time I put that ingredient on my shopping list – a fabulous recipe, I really like pork and this recipe was a huge hit with me. I cook just for myself now, I keep the recipes I like and discard the others I try that I don’t. This is a keeper – followed the recipe tonight exactly – love it, going in my volumes of collected recipes. Thanks Kalyn for another most wonderful recipe – I had weight loss surgery 9 years ago, always search for new low carb recipes – Thanks for your posts.
Glad you enjoyed it and that you’re enjoying the recipes in general! Thanks for taking time to tell me!
Thanks for another wonderful meal, Kalyn! We made this and your quinoa side dish with the cilantro and green onions (didn't put the pine nuts in because I accidentally scorched them, but it was still great!). It was fantastic! Next time, we're going to toast some mustard seeds and add those to the sauce. Yum!
Lynne, mustard seeds sound good. Glad you enjoyed it.
Brenda, glad to hear it was a hit at your house!
Kalyn,
My husband made your Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce for dinner tonight, and we all loved it! The flavor of the sauce was terrific. We're adding this one to the family recipe book. Thank you!
Carol, so glad you liked it; thanks for taking the time to let me know!
This is delicious! Thank you so much.
Penny Ann, so glad to hear you enjoyed the recipe so much, thanks!
I just made this last night and it was just absolutely wonderful! I had never cooked pork that was so tender and juicy. This is absolutely a keeper and will make over and over again. This recipe was incredibly so easy to make. I just can't believe it! Thanks for sharing this recipe with us because I shared it with my South Beach Diet friends too!
Great flavour combination with the apricot and mustard. I have to try this.
looks super yummy….I think kids will love this one too!
Great idea to add some curry powder! I like the sound of that.
This was great! I halved the sauce (I thought it still made more than enough) and added 1/2 tsp curry powder.
This sauce is so easy and good. It's fun hearing other variations for the idea.
I use that for chicken, too. There's nothing like a good pan sauce!
This why I love reading your blog; because you come up with great ideas and combinations. Apricots and mustard…who would have thought of it, yet it sounds sooooo appealing. Thanks once more.
I made almost the exact same thing the other night! Well, it was pan fried pork chops with a Dijon and tarragon pan sauce instead. It turned out fabulous (Though when I was making the pan sauce and dipped a finger in to taste it, it tasted too salty!) Pork chops definitely taste amazing with a sweetness to them. I'll have to try the Dijon and apricot variation!
Maria, thanks!
Janet I'm excited to try it. Should be here in 2 days. And I know what you mean about the bottom of the pans getting stained!
The sauce sounds heavenly!
Kalyn, You will find a million uses for Bar Keepers Friend but my favorite is the bottom of the Le Creuset pans when they get stained. Remember to put the powder on a damp cloth or sponge rather than the surface, I think it works better.
Sherry, welcome. Glad you've been enjoying the recipes.
My daughter told me about your blog last week, and I've been making your favorites all week. I love your blog and can't wait to try more.
Dara, I bet the kids would gobble this up. Just sweet enough!
What a simple recipe, but obviously loaded with so much flavor. I will definitely be trying this, Kalyn.
Janet, just ordered some from Amazon.com, thanks again!
Joanne, I've used these sugar-free apricot preserves for a couple of things lately; they're pretty versatile.
Janet, thanks for that tip about the Bar Keeper's Friend, I'll look for that product!
Kalyn, A little Bar Keepers Friend on a damp cloth will take care of the "browned rim" of your pan. Also, I saw some silicone whisks in TJMaxx the other day that would help prevent scratches in the non stick surface. Recipe sounds wonderful 🙂
I love this because it means if I buy the apricot preserves they won't just sit in my fridge, aimlessly waiting around to be used! Plus the sweet and tangy mustard combo sounds delicious.
So glad people are liking this, and apricot and Dijon were indeed a great flavor combination! Just enough sweetness that it really added to the flavor of the pork without being too sweet.
I never thought about it, but apricot and dijon has got to be an excellent combination!
Oh that looks delish. I'll have to try this one. I think I have all the ingredients on hand too.
M
Yum, yum and YUM! I can't wait to try this!