Double Orange Pork Chops

• 1 cup freshly squeezed orange juice
• 1/3 cup orange marmalade
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• Four 8-ounce center-cut, bone-in pork loin chops, 1/2 inch thick
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. In a small bowl, mix together the orange juice and marmalade.
2. Heat the butter and vegetable oil in a large skillet over medium heat.
3. Season the pork chops with the salt and pepper.
4. Cook, turning once, until just cooked through, 6 to 8 minutes total.
5. Transfer the chops to a platter and cover loosely with aluminum foil.
6. Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture.
7. 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.
8. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
9. Drizzle the pork chops with some of the sauce and pass the remaining sauce in a bowl.

freshly squeezed orange juice, orange marmalade, unsalted butter, vegetable oil, center, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/double-orange-pork-chops-378575 (may not work)