Just a hint, if you're going to be late and the food is ready to go now, take the food out and put in an oven, because it will become tough if over cooked.
1 jar orange marmalade
1/4 c orange juice (and sometimes I add orange sections)
3 TBSP dijon style mustard (I use Denison mustard)
Mix well and set aside.
1/4 c. flour
4 pork loin chops (about 2 lbs)
2 tsp. olive or vegetable oil (I use EVOO)
Dredge pork chops in flour. Heat the oil over medium-high heat and brown pork chops (3-4 min on each side). Reduce heat to low, add marmalade mixtrue then cover and let simmer for 5 minutes. Uncover and let simmer for 5 minutes or until sauce thickens and no pink remains in chops.