Directions

1. Heat a large heavy skillet over medium-high heat. Brush each chop lightly with olive oil and cook chops for 9-10 minutes, turning occasionally, until browned on both sides and internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter; keep warm.
2. In a small bowl combine brown sugar, cornstarch, cinnamon and nutmeg. Melt butter in skillet and stir in brown sugar mixture. Add juice and vinegar. Cook, stirring constantly, until sauce thickens. Stir in jam; cook and stir for 1 minute more. Spoon sauce over chops.