Mix together the ginger, black pepper, cinnamon, paprika, turmeric and chilli powder. Set aside ⅓ of the spice mixture to use later. Combine the remaining ⅔ of the spice mixture with half the lemon juice and 1 tablespoon of olive oil. Place the pork chops in a freezer bag, pour over the marinade and mix well. Leave to marinate in the fridge for as long as you can, overnight preferably.
Preheat the oven to Gas Mark 4, 180˚C (350˚F).
Heat a little oil in a saucepan. Add the chopped onion and garlic and sauté for a few minutes, then mix through the spice mixture which was set aside, followed by the tomatoes, apricots, remaining lemon juice and honey. Taste for seasoning then simmer gently for 5 minutes.
Meanwhile remove the pork chops from the marinade. Heat a little oil in a frying pan and brown the chops on each side for 1 minute, then transfer them to an oven proof dish, pour over the tomato mixture, cover with foil and cook in the pre heated oven for 30 minutes. Remove from the oven and sprinkle over the chopped coriander.