Preheat oven to 350°F.

In a small bowl, combine brown sugar, cumin, garlic powder, coriander, cayenne pepper, and 1 teaspoon of salt.

Rub the spice mixture over the pork chops.

Let the pork chops stand at room temperature for 15 minutes.

Heat 1 tablespoon of olive oil in a small saucepan over medium heat.

Add ginger and garlic to the saucepan and cook, stirring occasionally, for 1-2 minutes until softened.

Stir in apricot preserves, agave nectar, lemon juice, and the remaining 1/4 teaspoon of salt.

Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, for 3 minutes until slightly thickened. Remove from heat.

Heat the remaining 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat.

Add pork chops to the skillet and cook for 2-3 minutes on each side until browned.

Pour the apricot mixture over the pork chops.

Bake in the preheated oven for 18-20 minutes, or until a meat thermometer inserted into the thickest portion registers 145°F (medium-rare).

Remove from oven and let stand for 3 minutes.

Serve the pork chops with pan juices.