Mix the apricot jam, wine and ground ginger together in a small bowl; set aside.
Season the pork medallions with salt and pepper. Heat the olive oil in a frypan over medium high heat. Add the pork medallions and cook until brown on each side and no longer pink in the centre; about 4 minutes per side. Remove medallions from the frypan.
Reduce heat to medium low. Using the same frypan pour in the apricot jam mixture and simmer until thickened; about 4 minutes.
Return pork chops to the frypan turning to coat each side in the sauce; cook 1 minute.