• Mix flour, salt, pepper, and Emeril's Chicken Rub in a large, shallow bowl. (I like coating trays like these.)
• In another shallow bowl, mix the egg and milk.
• Working one at a time, coat the pork chops with flour, then egg, then flour again. Be sure that both sides of each pork chop are fully coated. Set breaded pork chops aside.
• Pour 2 Tablespoons of olive oil into a large skillet. Heat over medium heat.
• Line a lipped baking sheet with aluminum foil and lightly spray with cooking spray; set aside.
• Place pork chops, 2 at a time, into the hot skillet. Brown on each side for 2-4 minutes. Place browned pork chops on the baking sheet. (This will not fully cook the pork chops; they will finish cooking in the oven.)
• Add more olive oil to the skillet as needed.
• When all pork chops are browned, bake them in the oven at 400 degrees for 10-15 minutes, until the internal temperature measures 145 degrees with <g class="gr_ gr_119 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="119" data-gr-id="119">a meat thermometer.
• When the pork chops are done, remove them from the oven and let rest for 3-5 minutes.

For the glaze:

• While the pork chops are in the oven, start the apricot glaze.
• Place all ingredients into a small saucepan over medium-low heat.
• Bring to a boil, stirring often.
• Reduce heat and simmer for 8-10 minutes, until apricots have softened.
• Remove from heat. Reserve 1/4-1/3 cup of apricots.
• Pour the rest of the apricots and juice into a blender or food processor. Puree for 30 seconds.
• Return pureed apricot mixture to saucepan; add reserved apricots.
• Cook apricot mixture over medium-low for an additional 5-10 minutes, until the <g class="gr_ gr_114 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="114" data-gr-id="114">glaze</g> reaches the desired consistency.
• Pour glaze over cooked pork chops before serving.

Tip:

• This glaze can be prepared ahead of time and refrigerated. Heat the glaze over low heat until warm.