Step 1

Preheat oven to 350°F. Line a baking sheet with foil for easy cleanup and place a baking rack on top of the foil so it sits inside the baking sheet. I recommend using a baking rack for best results when basting the chops, but if you don't have on hand, you can place the chops right on the foil if needed.

Step 2

The night before cooking or early in the day, combine 1 tablespoon chili powder, 1 tablespoon garlic powder, 1/2 tablespoon sugar, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Stir to incorporate. Divide rub evenly and rub on pork chops being sure to get on all sides. Wrap pork chops in plastic wrap and refrigerate overnight.

Step 3

To cook the pork chops, heat a large cast iron skillet over mid-high heat until screaming hot. Add 2 tablespoons butter to the skillet and place pork chops in the pan in a single layer. Sear the chops for 4-5 minutes to get a good sear on the one side. Turn the chops over and sear the other side for 3-4 minutes. Check the internal temp by inserting an instant read thermometer into the center of the thickest chop. If it reads 135-140°F remove the pork chops and place them on the prepared baking rack.

Step 4

While the pork chops are searing, melt 3/4 cup apricot preserves in a microwave safe bowl on high for 30 seconds at a time until melted. Stir in 1/4 cup of the BBQ sauce, 1/2 teaspoon freshly grated ginger, 1/2 teaspoon garlic powder, 1/4 teaspoon hot sauce, 1/2 tablespoon freshly chopped cilantro, and the juice of 1/4 of a small lime. Stir to combine. Give it a taste and adjust the flavors as needed. Transfer half of the glaze to a serving dish and save to serve with the finished pork chops.

Step 5

Baste the pork chops on all sides with the remaining glaze and place in the preheated oven for 5 minutes. Remove from oven and let stand for 5 minutes to rest. Serve with reserved glaze and enjoy!

Step 6

NOTE: If your pork chops are extra thick and aren't up to temperature after searing, they will require more time in the oven, so be sure to check the internal temperature before the rest time. The internal temperature before resting should be 140°F give or take a degree or two.