1. Sprinkle pork chops on both sides with salt, rosemary and pepper; rub in to evenly coat.
2. Heat olive oil in a large skillet over medium-high. Add pork chops and cook 3 to 4 minutes until browned. Reduce heat to medium, turn chops over, and cook until browned and internal temperature reaches 145◦F. Remove chops from pan; keep warm.
3. Drain any excess liquid from skillet but keep brown bits in pan. Add vinegar; cook over medium-high heat, scraping browned bits from pan, for 2 to 3 minutes, until reduced slightly.
4. Stir in apricot preserves, honey, dried apricots and red pepper flakes. Cook until heated through. Serve honey apricot mixture over cooked pork chops.