Summer has had me grilling constantly this year — more than I ever have. I grilled a lot last summer, but this season I’m on track to beat my personal best.

These next few weeks I ran out of propane after a marathon grilling session, so I’ll take a short break. I know some purists insist on charcoal, wood, or campfire grilling, but gas works best for me. It’s cleaner, easier to manage, and I’m the one doing the cooking and cleanup, so convenience matters. I love my gas grill.

Before you fire up the grill, get everything organized. I carry everything out on a single baking sheet: tongs, basting brushes, a dish of vegetable oil with a wadded paper towel for oiling the grates, a timer, a heat-safe mitt, extra paper towels, a clean plate for cooked food, and your marinades and ingredients. Being prepared makes grilling smooth and stress-free — yes, I was a Girl Scout.

Up next on the grill were two thick-cut pork loin chops, about 1 1/2 pounds total. They were gorgeous and begged for a bold glaze.

I’m not especially fond of apricots, but my husband is, and I knew a little jam could become something we’d both enjoy. I combined apricot jam with chipotle peppers in adobo to bring heat and smokiness, then layered other flavors to keep the glaze balanced and complex.

Fresh thyme from the herb garden added herbal brightness, apple cider vinegar cut the sweetness, and minced garlic plus spicy brown mustard gave depth. The result was a sweet, smoky, slightly spicy glaze that paired beautifully with the pork.

I marinated the chops overnight so the flavors could really penetrate, and I recommend doing the same. If you’re short on time they’ll still be tasty — the recipe yields plenty of glaze for basting, and I used every last drop.

They turned out incredibly well — the kind of dish that makes you wish you’d cooked more than two chops. If you’re feeding just a couple of people, consider grilling extras: thinly sliced leftovers are excellent over rice pilaf the next day. Take advantage of summer and enjoy fresh, hot food right off the grill.

Yield: 2

Grilled Chipotle Apricot-Glazed Pork Loin Chops

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients

1/4 cup apricot jam
1/8 cup chipotle peppers in adobo sauce
1 Tbsp apple cider vinegar
1 tsp white wine
1 tsp sugar
1 tsp spicy brown mustard
1 tsp fresh chopped thyme (or 1/4 tsp dried)
1/4 tsp minced fresh garlic
1/2 Tbsp extra-virgin olive oil
Fresh cracked black pepper to taste
2 thick-cut pork loin chops (about 1 1/2 lbs)

Instructions

In a small bowl or a 2-cup glass measuring pitcher, whisk together the apricot jam, chipotle peppers, apple cider vinegar, white wine, sugar, mustard, thyme, and garlic. Break up the chipotle peppers as you whisk, then stream in the olive oil while whisking until incorporated.
Season both sides of the pork chops with freshly cracked black pepper. Place the chops in a small zip-top bag and add about 1 1/2 tablespoons of the marinade to each side, coating the meat. Seal the bag and massage it so the chops are evenly coated. Refrigerate for 3–4 hours or overnight. Reserve the remaining marinade in the refrigerator for basting later.
When ready to grill, remove the chops and the reserved marinade from the fridge. Preheat a gas grill on high, then reduce to medium or medium-low once hot. Oil the grates using a paper towel soaked in vegetable oil and held with tongs. Place the chops on the hot grates, close the lid, and aim to maintain a grill temperature around 350°F. Grill for 8–10 minutes, rotating a half-turn once to create cross-hatch marks; watch for hot spots and move chops if needed.
Flip the chops and grill the second side for another 8–10 minutes. Begin basting with the reserved marinade when there are 1–2 minutes left, turning and basting each side several times and using as much glaze as possible. If the chops are browning too quickly, move them to a cooler area of the grill or turn off a burner for more indirect heat.
When the chops are cooked through, transfer them to a platter and let them rest for a few minutes so the juices redistribute before slicing.
Serve the chops whole or slice them thinly and fan on plates. Leftover sliced pork is excellent over rice pilaf or served with extra glaze on the side.

Notes

You may want to make extra sauce to serve over sliced chops or for dipping — my husband loved having more glaze on the side.