Combine preserves, vinegar, Dijon, onion powder, and Worcestershire sauce in a small bowl. Whisk to combine.
Salt and pepper the pork chops on both sides. Heat oil in a skillet over medium heat until hot and wavy-looking, but not smoking. Working in batches, brown the chops 2-3 minutes per side. Remove to a plate and set aside.
When the chops are all browned, add the sauce to the skillet. Stir until all of the browned bits are released from the bottom of the pan. Turn the heat to low. Simmer, stirring frequently, until the sauce has thickened.
Add the chops back to the skillet one at a time, turning each one over to coat with sauce. Add any juices accumulated on the plate. Reheat the pork chops in the sauce for a few minutes. Allow the pork chops and sauce to rest off the heat for at least 5 minutes before serving.
