- Prep Time : 20 minutes
- Cook Time : 20 minutes
Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
To make the glaze, whisk together the preserves, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.
(Note, I used raspberry but feel free to use whatever you have in your fridge.)
Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 4 minutes total. Brush with the Raspberry Glaze and finish cooking, another 1-2 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F. Brush with the glaze once more. Drizzle any remaining glaze when serving.