Apricot Dijon Pork Chops

Ingredients

• 4 thin cut pork chops
• 2 Tbsp olive oil
• 1/2 cup apricot preserves
• 2 Tbsp dijon mustard
• 2 Tbsp apple cider vinegar
• 1/8 tsp garlic powder
• 1/4 cup water
• A pinch salt and pepper

Directions

1. In a bowl, whisk together the apricot preserves, water, dijon mustard, apple cider vinegar, and garlic powder. Set the sauce aside.
2. Warm a large skillet over medium-high heat with 2 Tbsp olive oil. As it heats, take the pork chops out of the package and season both sides with salt and pepper.
3. When the pan is very hot but the oil has not begun to smoke, and the surface of the oil looks rippled, place the chops in the skillet. To get a good sear, do not crowd the pan; cook them in batches of 2. Brown the chops on each side, about 5 minutes per side. At first, the meat may cling to the skillet, but once a crust forms it should lift away on its own. If it resists, wait before turning it.
4. As the chops are done, transfer them to a clean plate and tent them with foil so they stay warm. After all the pork has been seared, turn the heat down to medium-low and add the apricot sauce to the skillet. Whisk as the sauce cooks for 1-2 minutes, scraping up the browned bits from the bottom so they melt into the sauce.
5. Serve the chops with the sauce spooned on top, or return them to the warm skillet and turn them in the sauce to coat.