Season pork chops liberally on both sides with salt and fresh cracked pepper. Heat a cast iron or heavy bottom pan on medium high heat. Add oil and sear pork chops for about 6-8 minutes per side until you achieve nice browning. Test with a meat thermometer for doneness at 145 degrees. If the internal temp has reached 145 remove from pan and set aside, covered with foil to stay warm. If they are not 145, finish in a 350 degree oven for up to 10 minutes.
While pork chops are resting, add butter and garlic to the same pan. Cook garlic for about 1 minute on medium heat, then add white wine. Scrape any brown bits off the bottom of the pan. Add chicken stock and sliced apricots and bring to a low simmer. Reduce sauce for 15-20 minutes until it coats the back of a spoon. Turn off the heat, add honey and season with salt and pepper to taste.
Serve pork chops with the sauce and mashed or roasted potatoes.
