| 1. |
In the small bowl, mix the marmalade and the orange juice. |
| 2. |
Heat the butter and olive oil in a large skillet over medium heat. Season the pork chops with salt and pepper. Cook, turning once, until just cooked through, 6-8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil. |
| 3. |
Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy 6-8 minutes. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce. |
| 4. |
Drizzle the pork chops with some of the sauce and pass the remaining sauce in a bowl. |
