4 thin-cut boneless pork loin chops
Salt and freshly ground black pepper
1/4 cup grainy Dijon mustard
1/4 cup honey
2 tablespoons cider or wine vinegar
1 cup bread crumbs
2 tablespoons freshly chopped thyme leaves
1 lemon, zested
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons orange marmalade or apricot preserves
1 cup chicken stock
2 teaspoons Worcestershire sauce