1/3 C. water
1/2 C. no sugar added apricot preserves
2 T. each, balsamic vinegar and Dijon mustard
3/4 tsp. ground ginger
1/4 tsp. each salt and black pepper
4 boneless pork loin chops
1 T. olive oil
salt and pepper
Whisk together all sauce ingredients in a medium bowl and set aside.
Sprinkle both sides of pork chops with salt and pepper and let stand for a few minutes. Heat olive oil in a 10-inch, non-stick skillet over medium heat. Add pork chops and cook for about 6 minutes per side, until nicely browned on the outside and just slightly pink in the center. Cover skillet with lid if they're splattering.
Remove pork chops from skillet, cover with foil to keep warm. Pour sauce ingredients into same skillet. Using a whisk, cook and stir sauce for about 5 minutes, or until it thickens. Make sure you scrape up any brown bits on the bottom of the skillet for added flavor. Serve pork chops drizzled with hot apricot-mustard sauce.
I served this with corn on the cob, green beans and squash.