In a small bowl, stir together water and preserves. Halve onion and thinly slice. In a 12-inch nonstick skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
Pat pork chops dry and season with salt and pepper. In skillet heat remaining oil over moderately high heat until hot but not smoking and saute chops until golden brown and cooked through. Add curried onion to pan and cook, stirring, 1 minute.
Serve chops with salad. Enjoy.
Serve with Apple and Celery Salad.