Pan-Roasted Pork Chops with Apricot-Ginger Glaze

Ingredients

• 1 tablespoon agave nectar 
• 0.5 cup apricot preserves 
• 0.1 teaspoon cayenne pepper 
• 1 tablespoon ginger fresh grated
• 2  garlic cloves minced
• 0.8 teaspoon garlic powder 
• 0.5 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 2 teaspoons juice of lemon fresh
• 2 teaspoons brown sugar light
• 2 tablespoons olive oil divided
• 12 pounds center-cut pork chops bone-in ()
• 1.3 teaspoons salt divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• kitchen thermometer

Directions

1. Preheat oven to 35
2. 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.
3. Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat.
4. 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.
5. Remove from heat.
6. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat.
7. Add pork chops, and cook 2 to 3 minutes on each side or until browned.
8. Pour apricot mixture over pork chops.
9. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145 (medium-rare) or until desired degree of doneness.
10. Remove from heat, and let stand 3 minutes.
11. Serve with pan juices.