Ingredients
1/2 cup orange marmalade2 tablespoons orange juice2 tablespoons Dijon mustard1 tablespoon reduced-sodium soy sauce1/2 teaspoon minced garlic1/8 to 1/4 teaspoon crushed red pepper flakes4 bone-in pork loin chops (1/2 inch thick and 8 ounces each)1 teaspoon canola oil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a small bowl, combine the marmalade, orange juice, mustard, soy sauce, garlic and pepper flakes; set aside.
In a large skillet, brown pork chops in oil on both sides over medium-high heat; sprinkle with salt and pepper. Cook, uncovered, 10 minutes longer or until a thermometer reads 160°. Remove and keep warm.
Add marmalade mixture to the skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened. Spoon over pork chops.
