Triple Orange Glazed Pork Chops

• 1 cup orange juice
• 1/3 cup orange marmalade
• 3 tablespoons butter
• 3 tablespoons olive oil
• 20 ounces pork tenderloin, cut into 4 1 1/2-inch thick medallions, slightly flattened
• 1 teaspoon seasoning salt
• 1/4 teaspoon fresh ground black pepper
• 1 dash cayenne pepper
• 1 tablespoon lime zest
• 8 ounces mandarin oranges, drained
• 1 tablespoon coconut, toasted
• 1 tablespoon parsley, chopped

1. In a small bowl, mix together the orange juice and marmalade.
2. Heat the butter and olive 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.
3. 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. Add the cayenne pepper to taste, then the lime zest; check for seasonings and adjust as necessary. Return the pork chops to the pan, reduce the heat to medium, and turn the pork chops a few times in the sauce. Remove the chops and add the mandarin oranges at the very last minute, just to warm them. If left in too long theyal simply dissolve.
4. Transfer the chops to serving dishes, drizzle with the sauce, and top with toasted coconut and parsley.

orange juice, orange marmalade, butter, olive oil, pork tenderloin, salt, fresh ground black pepper, cayenne pepper, lime zest, oranges, coconut, parsley

Taken from www.food.com/recipe/triple-orange-glazed-pork-chops-453032 (may not work)