Pan-Roasted Pork Chops With Apricot-Ginger Glaze

• 2 teaspoons light brown sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons salt, divided
• 4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1/2 cup apricot preserves
• 1 tablespoon agave nectar or sugar
• 2 teaspoons fresh lemon juice

1. Preheat oven to 350u0b0. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
2. Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
3. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0 (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.

light brown sugar, ground cumin, garlic, ground coriander, cayenne pepper, salt, pork chops, olive oil, ginger, garlic, apricot preserves, sugar, lemon juice

Taken from www.myrecipes.com/recipe/pan-roasted-pork-chops (may not work)