In a large skillet, brown pork chops in butter over medium-high heat.

Add the sliced onion and chopped dried apricots to the skillet.

In a separate bowl, combine the beef broth, orange marmalade, minced fresh gingerroot, minced garlic, and ground nutmeg.

Pour the broth mixture into the skillet with the pork chops, onion, and apricots.

Bring the mixture to a boil.

Reduce heat to low, cover the skillet, and simmer for 12-15 minutes, or until the pork chops are cooked through and the juices run clear.

Remove the pork chops from the skillet and keep them warm.

In a small bowl, combine the cornstarch and cold water until smooth to form a slurry.

Stir the cornstarch slurry into the skillet with the remaining sauce.

Bring the sauce to a boil, then cook and stir for 1-2 minutes, or until the sauce has thickened.

Spoon the thickened apricot sauce over the pork chops and serve immediately.