In a medium bowl whisk together the dijon mustard, apricot preserves, apple cider vinegar, garlic powder and water. Set aside.
In a large skillet heat 2 tbsp olive oil over medium high heat. Remove chops from package and season both sides with salt and pepper. Once the skillet is hot (but not smoking) add the chops. Do this in 2 batches to get a better sear on the chops. Once you are able to flip the chops without them sticking then sear the other side. Once both sides are seared, remove from the pan and place on the plate. Sear the remaining chops and add to the plate. Cover with foil to keep them warm.
Reduce the heat to medium low and pour the apricot sauce into the skillet to deglaze. Using a whisk, stir and cook the sauce for 1-2 minutes, this will incorporate the flavorful dripping from the pan.
Return the chops and any juices from the resting plate to the sauce, spoon to cover and simmer for a few minutes before serving. Top with chopped parsley leaves before serving.
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