Preheat your oven to 375°F (190°C).

Season the pork chops with salt and pepper on both sides.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once the pan is hot, sear the pork chops for about 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the apricot preserves, Dijon mustard, and balsamic vinegar, creating a glossy glaze.

Return the pork chops to the skillet, spooning some glaze over each one. Transfer the skillet to the oven and bake for 5 to 15 minutes, or until the pork is fully cooked through (internal temperature should reach 145°F). Check after 5 minutes! If you overcook boneless pork chops they can be very dry.

Remove the skillet from the oven, garnish with fresh rosemary, and serve.