In a small bowl, combine the apricot jam, Dijon mustard, olive oil, thyme, rice vinegar, and soy sauce, stirring until smooth and well combined. The jam should fully incorporate with the other ingredients to create a cohesive marinade. Add the minced garlic and ground black pepper, stirring once more. I like to taste the marinade at this point—if it needs more tang, add a splash more vinegar, and if it needs more depth, a few more grains of salt work wonders.

Place the pork chops in a resealable plastic bag or shallow container and pour the apricot marinade from Step 1 over them, making sure they are evenly coated on both sides. Seal the bag, pressing out excess air, and refrigerate for 4 to 6 hours. I recommend turning the bag over halfway through marinating to ensure even flavor development. This resting time allows the marinade's flavors—especially the mustard's tang and the garlic's depth—to penetrate the meat.

Remove the pork chops from the refrigerator about 10 minutes before cooking to allow them to come closer to room temperature. Heat a skillet over medium-high heat until it's hot but not smoking. Remove the pork chops from the marinade (reserve any excess for basting), and place them in the pan, letting them sear undisturbed for 4-5 minutes until golden brown on the first side. Flip and continue cooking for another 4-5 minutes on the second side, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part. For better moisture retention, I always choose 1-inch thick bone-in pork chops—the bone acts as an insulator and the extra thickness prevents them from drying out during cooking.

Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes without cutting into them. This brief rest allows the juices to redistribute throughout the meat, ensuring each bite stays tender and juicy.