Need recommendations for a side with thick pork chops

Could you do a sweet potato puree?

I would do that and top with your apricot preserves and pepper

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I'll sometimes add some crushed red pepper to apricot preserves for a refreshing sweetness to go with each bite.

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good idea. you could also make the pea puree w/ mint .. that might go well. I'd leave a starch off the plate.

Here's a recipe I really want to try. Might pair well.

Eggplant Caponata
Recipe adapted from Marc Vetri, Amis, Philadelphia, PA
Yield: 5 cups (about 8 servings)
Cook Time: 30 minutes

• ½ cup plus 2 tablespoons canola oil, divided
• 2 medium eggplants, cut into ½-inch cubes (about 10 cups)
• ½ medium fennel bulb, diced
• ¼ medium red onion, diced (about ½ cup)
• 1 small garlic clove, minced
• ¼ cup diced canned tomatoes, drained
• 2 tablespoons toasted pine nuts
• ? cup golden raisins
• ½ teaspoon kosher salt
• ? teaspoon freshly ground black pepper
• 1½ teaspoons red wine vinegar

DIRECTIONS:
1. In a large skillet, heat ¼ cup of the canola oil over
medium-high heat until shimmering (but not smoking).
Add half the eggplant in a single layer and cook, turning
every few minutes, until deep golden-brown on all sides,
about 15 minutes. Remove from the skillet and drain on
paper towels. Add another ¼ cup of the oil to the pan and
repeat with the remaining eggplant.

2. Reduce the heat to medium and add the remaining 2
tablespoons of the oil along with the fennel, onion and
garlic. Cook, stirring frequently, until the vegetables
become very soft but have not colored, about 10 to 12
minutes. Add the tomatoes and stir to combine, crushing
them as you go. Gently fold in the eggplant, pine nuts and
raisins, being careful not to break up the eggplant.

3. Remove from the heat and stir in the salt, pepper and
vinegar. Serve warm or at room temperature or refrigerate
in a sealed container for up to 3 days.

Isreali couscous simmered in chicken stock with diced apples, asparagus and fresh herbs (flat leaf parsley, rosemary, thyme, salt and pepper) slivered almonds or pecans.

This goes very well with pork. I like it a little damp.

Core and slice some granny smith apples. saute in butter and dry vermouth, top with a little cinnamon sugar.

I did this to accompany a pork tenderloin that was marinated in pure maple syrup and smoke with a little apple wood. It was $$$$$.

Blue cheese grits with bacon bits.

mustard or turnip greens

or

creamed spinach


along with sweet potato fries...

All great suggestions, and all considerations for future endeavors. This time, I went with some roasted root vegetables and pea puree, and I have to say that I nailed it and wish I could replicate this dish every time. The only thing I would change is the residual obtrusive pea husks left over in the teeth. I really don't want to run it through a sieve, turning it into baby food because I like the coarseness of it, but what would you suggest to reduce the husk factor. I used generic frozen peas. Perhaps fresh or a better brand of frozen? Too bad you can't tell the thickness of this chop. It was at least an inch and a half.