Pork Chops with Sweet Curried Onion--Vanessa

1/4 cup water
1 tablespoon apricot jam (I use Polaner all-fruit with no added sugar)
1 large red onion
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons curry powder
four 1/2-inch-thick pork chops (about 1 pound total -- I use boneless loin chops and brine them for a few hours beforehand to help ensure that they retain moisture)

In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.

Pat pork chops dry and season with salt and pepper. In skillet heat remaining oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 2-3 minutes on each side (if you use boneless loin chops -- be careful, as they cook very quickly and get very dry if overcooked!). Add curried onion to pan and cook, stirring, 1 minute.

Serve chops with salad.