Source: National Pork Board

Quickly sautéed chops are glazed with pan juices and marmalade in this quick skillet supper.

Servings

4.0
4 each  Pork, chop, sirloin, lean, raw 2.0
2 tsp  lemon pepper seasoning 2.0
2 tbsp  cider vinegar 0.25
0 1/4 cup  low sugar orange marmalade 1.0
1 tbsp  olive oil

1. Heat heavy skillet over medium-high heat. Brush with a little oil.
2. Sprinkle lemon pepper on both sides of each pork chop.
3. Add chops to heated skillet and cook for 10-12 minutes, turning once.
4. Remove chops from pan; keep warm.
5. Carefully add vinegar to skillet, scraping up any brown bits.
6. Stir in marmalade.
7. Return chops to skillet, turning once to coat. Serve immediately.