I came across this recipe while watching the food network.  I love to serve it with roasted sweet potatoes.

 INGREDIENTS 

4 boneless butterfly pork chops
1/2 c apricot preserves
1 c orange juice
Salt and pepper
2 tbsp. Olive oil

INSTUCTIONS

If there is fat on chops trim. I also like to half the chops right down the butterfly part so you have 8 little chops.  Heat the olive oil on medium heat in skillet and season chops with salt and pepper on both sides.  Place chops in skillet and brown on each side.  Meanwhile mix the orange juice and preserves till blended.  Pour glaze mixture in the pan with chops turning them over to coat.  Put the heat a little lower and let the chops cook in the glaze until tender.  If the glaze does not thicken for you by the time the chops are done, remove the chops and turn the heat up to reduce the glaze till it is thick.  Return chops to pan to coat with glaze and serve warm.