LEMON MARMALADE CHOPS
4 boneless loin chops, each 1-inch thick
2 teaspoons lemon pepper (2 to 3 teaspoons)
2 tablespoons cider vinegar
1/4 cup lemon marmalade
Heat heavy skillet over medium-high heat. Brush with a little oil. Sprinkle lemon pepper on both sides of each pork chop. Add chops to heated skillet and panbroil about 5 minutes per side. Remove chops from pan; keep warm. Carefully add vinegar to skillet, scraping up any brown bits. Stir in marmalade. Return chops to skillet, turning once to coat. Serve immediately.