1/2 teaspoon ground cumin (I used McCormick Gourmet Roasted Cumin)
1/2 teaspoon ground ginger (I used McCormick Gourmet Roasted Ginger)
1/2 teaspoon kosher salt
freshly ground black pepper
4 thick-cut pork chops
1 tablespoon olive oil
2 tablespoons butter
1 large onion, sliced
1 cup chicken broth
Soak the apricots in brandy in a small bowl. Combine the cumin, ginger salt and pepper. Lightly score pork chops on one side with sharp knife. Rub evenly on both sides of pork chops.
Heat oil in a large skillet or sauté pan over medium-high heat. Add pork chops, cook 3 minutes each side until browned and mostly cooked all the way through. Remove pork chops to plate (we’ll finish cooking the chops in later step).
Return skillet to medium-low heat and add the butter and onions. Gently sauté onions for 5 minutes. Make sure they do not burn. Add the dried apricots (try not to add the brandy just yet) and sauté another minute. Turn heat to medium-high and pour in the brandy that the apricots were soaked in. Let simmer for 1 minute.
Pour in chicken broth. Return the pork chops back into the pan, snuggling them in the sauce. Cover and cook for 2-3 minutes until the inside of pork chop is barely blush-pink.