Ingredients:
4 pork chops, bone in,about 3/4 inch thick
1 tablespoon oil, for browning
1/4 cup onions, chopped
1/2 cup orange marmalade
1/2 cup bottled chili sauce
2 tablespoons Dijon mustard
1/4 teaspoon cumin
salt and pepper
Directions:
In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
Heat oil in a non-stick skillet over medium high heat.
Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
Remove from pan and cover with foil to keep warm.
Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.