1 ½tablespoonDijon Mustard( I uses Annie's Organic, it only contains vinegar and mustard seed) but you could sub 1 ½ teaspoon ground Mustard, if you can't find a healthy Dijon.
2tablespoon100 % Pure Maple Syrup.
1tablespoonFish sauce ( I use Red Boatit only contains anchovy paste) * optional.
½teaspoonground Ginger.
½teaspoonGarlic Powder.
½teaspoonRed Pepper Flakes* optional, but is not very spicy in this.
¼teaspoonSea Salt( can use ½ teaspoon sea Salt if you are not using fish sauce).
2teaspoonOlive or coconut oil.
Instructions
Preheat oven to 400 F, and lightly oil a baking dish.
Add to a blender or food processor: Apricots, Maple Syrup, Dijon Mustard, Fish sauce, Ground Ginger, Red pepper flakes, and Sea Salt.
Process or blend until liquid puree is formed, and set aside.
Heat a oiled fry pan on stove top to medium high, and lightly sear the pork chops on each side for a minute or two ( just to sear in juices, not to cook completely).
Pour 1 /3 of apricot mixture into bottom of baking dish and place all pork chops on top of sauce,
Pour the rest of apricot mixture over the top of pork chops.
Bake in oven for 20 minutes or more, until pork is done.