If you are searching for something different for your pork chops, this recipe is your answer. Need a little zing for a weeknight meal? This apricot marinade for pork chops will make them so succulent you may never go back to plain old grilled pork chops. Even just an hour in this marinade will make a savory difference!
More than most other meats, pork balances fruit marinades and sweet sauces so well. There is speculation that fruits on pork chops started as a way to moisten dry chops out. In the old days our grandmothers cooked pork chops until they were well-well done. Any little bit of pink in the meat was a sure sign we were going to die of food poisoning moments after consuming the under-cooked meat.
But, good news for us all. In 2011 the USDA confirmed that the internal temperature for pork products is safe at 145 degrees Fahrenheit, down from 160. So no, grandma, we no longer have to cook that chop until it’s well done. And pork tends to be a more lean meat, too. Pork chops are back on the menu in many households!
Cooking Pork with a Marinade
While we’re on the subject of succulent pork chops, think about this. The thicker the cut, the juicier they are going to be after you’ve finished cooking them. We prefer chops on the grill, and we grill year-round here in California. But preparing pork chops in a pan is a fantastic way to go, too. Just be sure to pull off your chops the minute they reach 145 degrees internal temperature to avoid drying them out.
This marinade works well for chicken, too. You may want to keep the marinade on chicken a little longer than you would for pork, to really allow the juices to soak in.
If you haven’t already, be sure to check out my post on what makes a good marinade. I discuss different ingredients used for tenderizing and for flavor. I also talk about which ones can be easily swapped, and how to successfully swap. Check it out here.
Apricot Marinade for Pork – Ingredients
- 1 1/2 cup Apricot Wine. I’ve also made this marinade with apricot jam, too, which is a fantastic substitute!
- 3 Tbs lemon Juice
- 2 Tbs Olive Oil
- 1/2 teaspoon Grated Lemon Peel
- 1/2 teaspoon Liquid Smoke
- Pinch salt
- 1/4 teaspoon hot sauce. I like using my home-made habanero, which really compliments the apricot. But chipotle is good, too. Or, ditch the hot sauce and sub in a spicy, fresh grated ginger.
Directions
Put all ingredients in a gallon size freezer bag. Seal tightly with most of the air removed. With your hands, massage the freezer bag to mix all ingredients together.
Add the pork (or chicken) to the marinade inside the freezer bag. Marinate the pork with the apricot mixture for at least an hour, but up to 6 hours or more.
