Glazed Pork Chops with Apricot-Ginger Sauce

This is a recipe from my "Our Best Bites" cookbook. I love this cookbook, because there are pictures for every recipe, and there aren't super weird ingredients (I mean, they have a few things that you might not have on hand, but once you get that spice, you're all set), and I'm not a big cookbook person. Anyway, just wanted to give them credit for the recipe. It's a super yummy way to switch up your pork chops:

Glazed Pork Chops with Apricot-Ginger Sauce

3/4 t. salt (they say to use kosher, but I just use regular)
1/2 t. garlic powder
1/2 t. onion powder
1/4 t. black pepper (they say to use freshly ground.)
4 pork chops
2 t. olive oil
1 T. butter
1 clove garlic, minced
2 teaspoons minced ginger (or bottled minced ginger) [I've just used the powder one that is in the spice section, and it turned out fine.]
1/2 cup chicken broth
2/3 cup bottle apricot-pineapple preserves (I used just plain apricots sans pineapple)

1. Heat large skillet over medium-high heat.
2. While the pan is heating, combine the salt, garlic and onion powders, and peper. Sprinkle half of spice mixture over one side of pork chops.
3. When the pan is hot, add the olive oil. Place pork, spice side down, in the hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook for 3 more minutes. Remove the pork from the pan and cover with foil to keep warm (one of the times  I didn't do this and it made things take longer harder further along in the recipe, so don't be lazy like me and do it :)
4. Reduce the heat to medium and add the butter. When melted, add the garlic and ginger (if you're using the powder kind, add the ginger when you put in the chicken broth). Saute for ~30 seconds wile stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape the browned bits from the bottom of the pan and continue to simmer for 1 minute.
5. Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for an additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.
6. Remove from heat and let pork chops rest for 5 minutes before serving. Serve over white or brown rice and spoon sauce from the pan over each piece of pork.