Pat the pork chops dry with paper towels—this is crucial for getting a good brown crust. Combine salt, black pepper, and pork seasoning in a small bowl, then season both sides of each chop generously. Heat olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully lay the chops in the pan and sear for 2-3 minutes per side until golden brown, working in batches if needed to avoid crowding. This browning builds deep flavor through the Maillard reaction. Transfer the seared chops to a plate.

Without washing the pan, pour the chicken broth into the same skillet to deglaze it, scraping up all the flavorful browned bits from the bottom. Increase heat to medium-high and let the broth simmer and reduce until only about 1/2 cup remains—this concentrates the savory flavor and creates a sauce base. Lower the heat to medium, then stir in the apricot preserves and Dijon mustard, stirring constantly for 2-3 minutes until the preserves melt completely and the flavors marry. I like to add the fresh rosemary sprig here—it infuses the sauce with subtle herbal notes as the mixture simmers. Finish by stirring in the apple cider vinegar, which adds brightness and balances the sweetness of the apricots.

Return the seared pork chops from Step 1 to the skillet, nestling them into the apricot glaze. Reduce heat to medium-low and simmer gently for 2-3 minutes, turning the chops once to coat both sides with the sauce. I find it helpful to use a meat thermometer here—the internal temperature should reach 145°F for perfectly cooked, slightly pink pork that stays juicy. Remove from heat and let the chops rest in the sauce for a minute before plating.

Transfer the pork chops to serving plates and spoon the remaining apricot glaze generously over the top. The rosemary sprig can remain in the pan or be removed before serving, depending on preference.