2Tablespoonsapple cider vinegar(or white vinegar, or red wine vinegar)
In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
Sprinkle both sides of the pork chops with salt and black pepper.
When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
Remove the pork chops. Set aside and cover.
In the same skillet, add the remaining 1 Tablespoon of oil.
When the oil is hot, add the onion and cook until just softened, approximately 2 minutes.
Add the chopped apricots and bourbon. Stir to scrape up any browned bits in the pan.
Add stock and thyme, and simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
Add the vinegar and stir. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
Add the pork chops and any juices back to the skillet (or serve sauce separately). Serve immediately.
You can use bone in or boneless pork chops. I prefer bone in as it lends extra flavor.I like to serve these with mashed potatoes and vegetables, using the sauce as a gravy. These are also great with rice!