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Glazed Pork Chops

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Read Reviews (22)

"Ketchup, steak sauce, garlic, mustard and SMUCKER'S® Blackberry Jam magically blend into a sweet tangy glaze for broiled pork chops." — SMUCKER'S®

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Original recipe makes 6 servings Change Servings

6 pork loin or rib chops, 3/4-inch thick
1 cup SMUCKER'S® Blackberry Jam
3/4 cup ketchup

1/4 cup steak sauce
1 teaspoon dry mustard
1 clove garlic, minced

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Directions

Preheat broiler to High.
Broil pork chops 3 to 5 inches from heat for 5 minutes. Turn; broil 5 minutes longer.
Meanwhile, in small saucepan, combine remaining ingredients. Heat to boiling; simmer over low heat for 10 minutes.
Brush pork with sauce. Continue broiling, turning and brushing with sauce, 5 to 10 minutes longer, or until pork is no longer pink in center. Bring remaining sauce to a boil; serve with pork chops.

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Pleasantly surprized. I used half ketchup, half barbeque sauce (I didn't have quite enough ketchup on hand--my mistake). I sauteed the pork chops (lightly dusted with salt in pepper) in a little evoo/butter. After I'd browned them all, I added the garlic (a little more than asked for) and half a sliced sweet onion. After I sauteed the onion and garlic, I added in the rest of the "sauce" ingredients. I let that simmer, then added the chops and the pork chops chill out in the sauce over low heat until dinner. I served this over buttered rice with a side of garlic green beans. We really liked it, I was quite surprized.

—Sarah Jo

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Most Helpful Critical Review

Apr 14, 2013

I made this recipe today. It was a lot of work (however, partly because i made 9 chops and only had one pan). The sauce wasn't all that great as a glaze, but it was very good when applied afterwords (almost like a dip).

—Eric Empire

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29 Ratings

Oct 30, 2007

My entire family enjoyed this dish. I used thick cut boneless pork loin chops. I browned them in the pan, then added the sauce and simmered everything, with the lid on, for 25 minutes. I then removed the top and simmered 10 more minutes to thicken the sauce. (They were really thick chops!) For the first time in a while my husband didn't complain the pork was too dry!

—Gleemomof4

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Nov 19, 2003

Suprisingly good, I didn't think I would like this but not only did I like it but everyone in my family liked it as well. There are 8 of us! It's a keeper

—Melanie M.

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Jan 07, 2004

This is a very tasty dish. I have grilled, broiled and will try frying the meat and then continue the recipe. It is quick, flavorful and the chops remain moist. I usually make the full recipe, with the sauce you can reheat.

—grandma12

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Feb 15, 2005

This is a rich barbicue type sauce that is good on anything. I also used it on chicken. Diden't change a thing. Quick & easy.

—Shirley on Plum Island

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Dec 27, 2008

Very good, very easy. I used a ziploc to mix the sauce and then cut a corner to glaze the pork. I also used a pork loin instead of chops and it was very good.

—sandi

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Jun 02, 2010

This is the best pork chop we've ever prepared. Delicious!

—Mrs. Pionke

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Nutrition

Calories
258 kcal
13%

Carbohydrates
44.1 g
14%

Cholesterol
36 mg
12%

Fat
3.3 g
5%

Fiber
0.3 g
1%

Protein
14.5 g
29%

Sodium
508 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Glazed Pork Chops

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 258
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
** Saturated Fat 1g 5 %
** Cholesterol 36mg 12 %
Sodium 508mg 20 %
** Potassium 339mg 10 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 0.3g 1 %
Protein 14.5g 29 %
** Sugars 38.8g
Vitamin A 8 %
Vitamin C 11 %
Calcium 1 %
Iron 6 %
** Thiamin 47 %
** Niacin 55 %
** Vitamin B6 26 %
** Magnesium 8 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.