Directions

1. Cut apricot halves in 2-3 pieces, forming small strips. Set aside. In skillet, cook pork chops in oil over medium-high heat 2-3 minutes per side to brown. Reduce heat; add apricots, green onion, fennel seed, and chicken broth. Cover tightly and cook 10-12 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
2. Remove meat from skillet; keep warm. Combine cornstarch, brown sugar and water. Stir into skillet mixture. Cook and stir until thickened and bubbly. Cook 1 minute more.
3. Serve apricot sauce with chops.