Glazed Pork Chops

Glazed Pork Chops


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

Ingredients {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 14.5 g
  • 29%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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  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.
Tips & Tricks
How to Make Easy Pan-Fried Pork Chops

See how to make a classic pan-fried pork chop dish in three easy steps.

Slow Cooker Pork Chops II

See how to make tasty, tender chops slowly cooked in a flavorful sauce.

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Reviews 24

  1. 31 Ratings

Sarah Jo

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.

Barbara Monroe Lopez

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!


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.