4 pork chops, about 1 inch thick
3 tbsp. apricot preserves
1 tbsp. Dijon-style mustard
1 tbsp. vegetable oil
1/4 c. tarragon vinegar

Wipe meat with paper toweling. Combine the apricot preserves and mustard, set aside. Heat oil in large skillet over high heat. Brown chops on both sides. Reduce heat to medium, place tablespoon of apricot mixture on each chop. Cover skillet, cook chops for 20 minutes over low heat.

Transfer chops to platter, keep warm in oven. Add vinegar to skillet, bring to a boil over high heat, stirring until sauce makes a thick glaze. Pour sauce over chops and serve.