| Level: | Easy |
| Total: | 5 min |
| Active: | 5 min |
| Yield: | about 3 tablespoons |
Ingredients
- 2 tablespoons apricot jam or preserves
- 2 teaspoons stone-ground mustard
- 2 teaspoons apple cider vinegar
- Freshly ground black pepper
Instructions
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it’s done cooking and let cook for an additional 1 to 2 minutes.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 35 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 6 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 42 mg |
Reviews
Grilled boneless, skinless chicken breast in grill pan. Then added glaze. Used apricot preserves. Followed recipe. Very good and chicken was moist. Remember if you rate the recipe please comment what you liked or disliked.
Made this with fig preserves and used over pan sautéed pork tenderloin, delicious!
I used peach habanero jam and it was absolutely delicious! Use any kind of jam or preserves you have on hand to take your chops to the next level.
Delicious and versatile! I made it right in the jar with the tail end of some homemade fig jam. So yummy on pork chops! It would also be great on chicken, as a dressing for a spinach salad or in lettuce wraps, or as a dipping sauce for nuggets. So many quick, easy and tasty uses!
This is brilliant. Made it in the jar with the last of some homemade peach and apricot preserves. Very much like a mix from BBC I make with strawberry jam (yes!) and mustard glaze for lamb porterhouse chops.