Season pork chops well on both sides and set aside.
In a bowl, combine agave nectar and Sukrin Gold. Stir in 1-2tbsp water until the sugar has dissolved completely and the mixture is smooth.
Pop a non-stick pan on the hob, medium heat. Add some cooking spray, and throw in your apricots to soften for a minute, along with a couple of springs of fresh thyme.
Place your pork in the pan, immediately followed by the sugar mixture. Allow to cook for 2 minutes (3 if the chops are quite thick) then flip.
Allow to cook for another 2-3 minutes. Remove your chops from the heat as soon as they are cooked through to avoid them getting tough and dry.
Keep your sugar mixture on the heat until it's caramel in colour - you may or may not need to give it another minute without the pork, depending on the size of your pan and the thickness of your meat.
Pour the mixture over the plated pork along with the apricots as soon as it turns a lovely bronze, caramel colour.
Serve with seasonal vegetables.
Nutritional Information per serving:
Calories: 198 / Protein: 26g / Carbohydrate: 18g / Fat: 4g