Season pork chops with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Add pork chops and onion wedges to the skillet.

Cook for 3-6 minutes on one side, until browned.

Flip the pork chops and cook for another 3-6 minutes, until browned on the other side.

In a small microwave-safe bowl, combine apricot preserves, honey mustard, water, paprika, and nutmeg.

Heat the sauce in the microwave for 1 minute, or until melted and combined.

Pour the apricot-mustard glaze over the pork chops in the skillet.

Reduce heat to medium.

Cover the skillet and cook for 10 minutes, or until the pork is cooked through and the internal temperature reaches 145°F (63°C).

Serve immediately.