Apricot-Ginger Glazed Pork Chops

My husband really loves pork chops, but I've found that pork chops tend to be dry, at least the way I've been cooking them. This is a MUCH better way to cook pork chops - pan frying with a sauce. They stay moist and tender. I don't know if I'll ever bake pork chops again. I'll keep frying them. This recipe is from Our Best Bites cookbook and I changed it slightly to add more servings to the recipe and tone down the ginger a little. My family loved this and it ended up having a very Asian flavor which was very tasty. I served it with Parmesan roasted broccoli - recipe coming later this week.

Apricot-Ginger Glazed Pork Chops

1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
7 boneless loin pork chops, about 1/2 inch thick
4 teaspoons olive oil
2 tablespoons butter
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 cup chicken broth
1/2 cup apricot jam
1/2 cup pineapple jam

Combine salt, garlic powder, onion powder, and pepper. Sprinkle one side of the pork chops with some of the spice mixture. Heat olive oil in a large skillet. Add pork chops (spice side down). Sprinkle the other side of the pork chops with spice mixture. Cook the pork for 3 minutes on each side. Remove pork chops from pan and cover with foil to keep warm.

Reduce heat to medium and add butter to the skillet. When melted add garlic and ginger and saute for 30 seconds. Add chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits form the bottom of the pan. Simmer for 1 minute. Whisk in the jams. Bring to a simmer and return pork chops to the pan. Cook for an additional 3 minutes on each side. Remove from heat and let rest for 5 minutes. Serve pork and sauce over rice.