Honey Balsamic Glazed Pork Chops

Honey Balsamic Glazed Pork Chops 1/4 cup balsamic vinegar 1/4 cup honey 1/4 cup apricot jam 2 tablespoons Dijon mustard 1 tablespoon Sriracha hot sauce 5 cloves garlic, minced 2 pounds pork chops 1 to 2 tablespoons olive oil 4 to 6 sprigs rosemary In a medium bowl, combine the balsamic vinegar, honey, apricot jam, Dijon mustard, Sriracha sauce and garlic. Mix well. Place the pork chops in a gallon-sized resealable plastic bag. Pour the marinade into the bag over the pork chops. Seal the bag and toss to evenly coat. Marinate for at least 30 minutes, or up to overnight. Heat a large sauté pan over medium-high heat. Add the olive oil. Gently shake any excess marinade off of the pork chops, reserving the excess marinade for later. Add the shaken pork chops to the sauté pan, cover with 3 to 4 rosemary sprigs and cook for about 4 to 5 minutes, until golden brown. Flip the pork chops, add the reserved marinade and the remaining rosemary sprigs. Bring the added reserved marinade to a boil. Cook another 3 to 5 minutes, until the pork chops are done and the sauce has thickened.