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With just 4 ingredients and about 5 minutes of prep, a pan of tender and juicy apricot glazed pork chops is an easy dinner for stress-free evenings! Serve the sweet and savory meat alongside cornbread, rice, pasta, or a loaf of crusty bread.
Table of Contents
If you’re looking for even more pork chop recipes, be sure to try these dump-and-go 4-ingredient baked pork chops, a skillet of pan-fried pork chops, and these family-favorite Crock Pot ranch pork chops, too!
Why You’ll Love these Simple Apricot Glazed Pork Chops
- Easy. This is basically a dump-and-go dinner that doesn’t require much hands-on effort. If you can whisk together the pork chops apricot glaze, then you can make this meal! There’s no need to even sear the meat before baking.
- Quick. On those busy weeknights when you just need to get dinner on the table fast, these baked pork chops come to the rescue! The meal requires just 5 minutes of prep, and is ready from start to finish in about 30 minutes.
- Flavorful. Thanks to the three simple glaze ingredients (Lipton onion soup mix, apricot preserves, and Catalina dressing), the pork chops pack a powerful punch with minimal effort. You get sweet and savory flavor in every bite for a satisfying supper that everyone loves.
Origin
These oven baked apricot pork chops are adapted from our popular glazed apricot chicken recipe. A version of that traditional apricot chicken originated at the Lipton company. The dish was created as another way for customers to use Lipton’s dry onion soup and dip mix, which was introduced in American grocery stores in 1952. It’s one of those nostalgic, vintage recipes that has stood the test of time. Best of all, the simple glaze works just as well on baked pork chops as it does on chicken!
Ingredients for Apricot Pork Chops
This is just a quick overview of the ingredients that you’ll need for a pan of oven baked apricot pork chops. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Pork chops: this recipe calls for thick-cut boneless pork chops, but you can really use any pork chops that you like. Thinner chops or bone-in chops are fine — you’ll just need to adjust to the total baking time.
- Catalina dressing: this sweet and tangy salad dressing includes tomato puree, vinegar, dried onions, and garlic. You can sub with French dressing if necessary.
- Apricot jam or apricot preserves: gives the glaze a bright, fruity, sweet flavor and thick, sticky texture. The sugars in the jam also caramelize in the oven, helping the pork’s exterior become charred and flavorful.
- Dry onion soup mix: adds a savory onion flavor to the glaze.
How to Make Apricot Glazed Pork Chops
These pork chops with apricot glaze come together with about 5 minutes of prep. It doesn’t get much easier than that! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Arrange the pork chops on a foil lined baking sheet.
- Whisk together the apricot glaze.
- Spread the glaze on top of the chops.
- Bake the pork chops for about 15-20 minutes, transferring to the broiler for the final minute or so if you’d like a more charred finish.
- Let the chops rest before serving.
Serving Suggestions
Serve the easy apricot glazed pork chops with any of these delicious veggies and other side dishes:
- Hush Puppies or Hoe Cakes
- Coleslaw or Vinegar Coleslaw
- Baked Potato Wedges, Twice Baked Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, Mashed Potatoes with Sour Cream and Chives, Skin On Mashed Red Potatoes, Baked Potatoes, or Easy Potato Salad
- Skillet Cornbread, Jiffy Cornbread with Creamed Corn, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Kale Apple Salad with Bacon, Classic Caesar Salad, House Salad with Candied Pecans, Mandarin Orange Salad, or a Green Salad with Red Wine Vinaigrette
- Refrigerator Dill Pickles, Cucumber Salad with Vinegar, Tomato Cucumber Onion Salad, or Cucumber Dill Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Perfect Oven-Roasted Asparagus
- Broccoli and Cheese
- Easy Pasta Salad
- Homemade Baked Beans with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
Preparation and Storage Tips
- Store leftover pork chops in an airtight container in the refrigerator for 3-4 days.
- Wrapped tightly, the baked pork chops will last in the freezer for up to 2 months.
- How to Reheat Leftovers: Place the pork chops in a dish and cover with foil. Warm in a 350°F oven for 10-15 minutes, or just until heated through. Be careful not to overcook them, or they can become tough and dry.
Recipe Variations
- Cooking Just for Two? This meal can easily be prepared in smaller quantities by baking just 2 pork chops and preparing half as much glaze. The cooking time should remain the same.
- Try peach preserves or peach jam, raspberry jam, or other fruit preserves in lieu of the apricot jam.
- If you can’t find Catalina dressing, try French dressing or even creamy French dressing for a substitute.
- Make the pork chops spicy by garnishing with crushed red pepper flakes, or by adding a dash of hot sauce (like sriracha) or cayenne pepper to the apricot glaze.
Tips for the Best Apricot Glazed Pork CHop Recipe
- Use a rimmed baking sheet lined with foil. Fat, juices, and sauce will drip off of the pork chops as they bake. The foil-lined sheet catches those drips and makes cleanup easy.
- For best results and even cooking, allow the pork chops to come to room temperature for about 30 minutes before baking.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your meat is perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the pork rest for at least 5-10 minutes before serving. This will help to keep the pork chops nice and juicy!
- Sprinkle with fresh parsley or garnish with other fresh herbs for a bright, fresh finishing touch.
- You likely won’t need to add extra salt to the meat, since the Lipton seasoning mix includes plenty of salt on its own.
More Pork Chop Recipes to Try
Stuffed Pork Chops
45 minutes mins
Coca Cola Pork Chops
20 minutes mins
Slow Cooker Pork Chops with Vegetables and Gravy
6 hours hrs 10 minutes mins
Apricot Glazed Pork Chops
Prep: 5 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 30 minutes
These 4-ingredient baked pork chops are ready for the oven with just 5 minutes of prep!
Ingredients
- 4 thick-cut boneless pork chops (about 1-inch thick)
- 4 ounces Catalina salad dressing (slightly less than ½ cup) (I use Kraft brand, but you can also sub with French dressing)
- ¼ cup apricot preserves or apricot jam (about 3 ounces)
- 1 (1 ounce) envelope onion soup and dip mix (I use Lipton brand)
- Optional garnish: chopped fresh herbs, such as parsley
Instructions
- Preheat oven to 425°F. For easy clean-up, line a roasting pan or a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange pork chops on the prepared pan.
- In a medium bowl, whisk together the Catalina dressing, apricot jam, and dry onion soup mix.
- Spread glaze liberally on top of each pork chop.
- Bake pork chops in the preheated oven until the internal temperature of the chops measures 145°F on an instant-read thermometer, about 15 to 20 minutes for 1-inch thick boneless pork chops. If your chops are thinner, start checking them after the first 10-12 minutes. Bone-in pork chops will require a few extra minutes. Be careful not to overcook the pork chops or they may dry out. TIP: if you like a more charred finish on your chops, transfer the pan to the broiler for the final minute or so. Just keep a close eye on the pork chops because the glaze can burn quickly.
- Let the chops rest for at least 5 minutes before serving. Garnish with herbs just before serving.
Notes
- Use a rimmed baking sheet lined with foil. Fat, juices, and sauce will drip off of the pork chops as they bake. The foil-lined sheet catches those drips and makes cleanup easy.
- For best results and even cooking, allow the pork chops to come to room temperature for about 30 minutes before baking.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your meat is perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F.
- Let the pork rest for at least 5-10 minutes before serving. This will help to keep the pork chops nice and juicy!
- Sprinkle with fresh parsley or garnish with other fresh herbs for a bright, fresh finishing touch.
- You likely won’t need to add extra salt to the meat, since the Lipton seasoning mix includes plenty of salt on its own.
Nutrition
Serving: 1/4 of the recipeCalories: 348kcalCarbohydrates: 22gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 90mgSodium: 990mgPotassium: 562mgFiber: 1gSugar: 14gVitamin A: 37IUVitamin C: 2mgCalcium: 22mgIron: 1mg
Haven’t made them yet, but was wondering if Orange Marmalade could be used instead of Apricot Preserves.
Orange always goes good with pork, and something I have on hand. Don’t use the Apricot Preserves. The other two ingredients I also have on hand.
Thanks, and will give them a try soon!
Your recipes are always great!
Hi Cammie! We haven’t tested it but it should work! We would love to know how it turns out if you do give the marmalade a try.