1. Brush chops lightly with vegetable oil and sprinkle with lemon pepper. 2. Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned. 3. Remove chops from pan and keep warm. 4. Lower heat and carefully add vinegar and marmalade to skillet. 5. Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet. 6. Return chops to skillet; turn chops once to coat with sauce. 7. Refrigerate leftovers. ---------------------------------------------------------------------------
Nutrition
Ingredients
