Orange-Marmalade Sirloin Chops
Quickly sautéed chops are glazed with pan juices and marmalade in this quick skillet supper. Another time, try lemon marmalade or raspberry jam. Serve with hot couscous and a green vegetable.
4 boneless pork sirloin chops, 1-inch thick
2 to 3 teaspoons lemon pepper
2 tablespoons cider vinegar
1/4 cup orange marmalade
- Heat heavy skillet over medium-high heat. Brush with a little oil. Sprinkle lemon pepper on both sides of each pork chop. Add chops to heated skillet and cook for 10 to 12 minutes, turning once. Remove chops from pan; keep warm.
- Carefully add vinegar to skillet, scraping up any brown bits. Stir in marmalade. Return chops to skillet, turning once to coat. Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.