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Broiled pork chop and steamed new potatoes topped with chunky mustard-apricot glaze on vintage floral stoneware.

Mustard-Glazed Pork Chops

The apricots soften into a glossy glaze that catches both the chops and the potatoes. Mustard and vinegar keep its sweetness sharp enough for a comforting supper.

By Betty Lou Gardner35 minUpdated 2026-08-25

This Mustard-Glazed Pork Chops recipe brings together juicy pork, tender potatoes, and a sweet-tangy apricot mustard sauce that feels both comforting and a little special. Dried apricots soften into the glaze, while cider vinegar and mustard balance the brown sugar and give the potatoes plenty of glossy sauce to catch.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I let the apricots get soft before I thicken the sauce. Once they start breaking down, I use a spoon instead of a whisk. The potatoes catch most of the extra sauce on the plate. That’s usually the best part.

How to Make Mustard-Glazed Pork Chops

◆
Four lightly browned pork chops resting on a vintage broiler pan after cooking.
01

Broil the Pork Chops

Broil the seasoned pork chops until lightly browned and cooked to 145°F, then let them rest for at least 3 minutes.

Sliced new potatoes steaming in a metal steamer basket over a covered pot.
02

Steam the Potatoes

Steam the sliced potatoes until fork tender but still holding their shape.

Chunky apricot glaze simmering in a saucepan with sliced green onion and a wooden spoon.
03

Simmer the Apricot Glaze

Simmer the dried apricots with brown sugar, vinegar, green onion, bouillon, and turmeric until soft.

04

Thicken the Sauce

Stir in the cornstarch mixture and the chosen mustard until the glaze is glossy and coats a spoon.

05

Serve Hot

Spoon the warm mustard-apricot glaze over the rested pork chops and potatoes.

Broiled pork chop and steamed new potatoes topped with chunky mustard-apricot glaze on vintage floral stoneware.

Mustard-Glazed Pork Chops

The apricots soften into a glossy glaze that catches both the chops and the potatoes. Mustard and vinegar keep its sweetness sharp enough for a comforting supper.

By Betty Lou Gardner

Prep10 minCook22 minTotal35 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Pork & Potatoes

Mustard-Apricot Glaze

or

If Using Dry Mustard

Instructions

  1. 4 pork chops, salt, black pepper
  2. 1 pound potatoes, salt, black pepper
  3. 1 teaspoon hot dry mustard powder, 1 teaspoon cold water
  4. ½ cup water, ¼ cup apricots, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 green onion, 1 teaspoon chicken bouillon, ¼ teaspoon turmeric
  5. ½ cup cold water, 1 tablespoon cornstarch, 2 tablespoons brown mustard seeds or 1 teaspoon hot dry mustard powder mixed with 1 teaspoon cold water

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: 1 pork chop with potatoes and glaze

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
310
Carbohydrates
30 g
Protein
21 g
Fat
11.5 g
Saturated Fat
4 g
Cholesterol
50 mg
Sodium
660 mg
Fiber
2 g
Total Sugars
8 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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