We do so many pork chops at home and at The Lady & Sons these days because they’re fast—you can make as many as you need—and they’re a good change from red meat or chicken. This recipe is a really nice way to enjoy them. Orange marmalade gives them a sweetness that’s perfect for adding a little zest to your meal.

　　

Ingredients

serves 4

　　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

　　

Step 1

In a small bowl, mix together the orange juice and marmalade.

　　

Step 2

Heat the butter and vegetable oil in a large skillet over medium heat. Season the pork chops with the salt and pepper. Cook, turning once, until just cooked through, 6 to 8 minutes total. Transfer the chops to a platter and cover loosely with aluminum foil.

　　

Step 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. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.

　　

Step 4

Drizzle the pork chops with some of the sauce and pass the remaining sauce in a bowl.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.