Glazed Pork Chops Recipe -
Glazed Pork Chops Recipe

Glazed Pork Chops

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Preheat broiler to High.
  2. Broil pork chops 3 to 5 inches from heat for 5 minutes. Turn; broil 5 minutes longer.
  3. Meanwhile, in small saucepan, combine remaining ingredients. Heat to boiling; simmer over low heat for 10 minutes.
  4. 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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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2011

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.

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).


31 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!

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.

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

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.

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.

Apr 28, 2012

We grilled this and used a pork tenderloin instead of pork chops. I scaled the recipe to two servings as our tenderloin was small. I assembled the sauce early in the afternoon and just let it sit at room temperature until we were ready to grill. I re-heated it and gave Hubs some to use as a basting sauce, and I served the rest drizzled over the top when plating. I was pleasantly surprised with this. It was delicious! The flavors blended nicely and didn’t dominate the pork, but enhanced its flavor. This is so easy to put together, we’ll be repeating this one for sure!


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  • 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.

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