- 1 cup freshly squeezed orange juice
- 1/3 cup orange marmalade
- 3 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 4 (8-ounce) center-cut, bone-in pork loin chops, 1/2-inch thick
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Add the chops and cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.
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 to 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.
Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into a bowl and serve alongside the chops.