- 4 boneless pork loin chops (about 3/4-inch thick)
- 1 tablespoon lemon pepper
- 2 tablespoons cider vinegar
- 1/4 cup lemon marmalade
- Heat heavy skillet over medium-high heat. Brush chops with vegetable oil; sprinkle lemon pepper on both sides of chops. Brown on one side in hot skillet, about 4 minutes, turn and brown other side, about 4 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops from pan and keep warm. Carefully add vinegar to skillet, scraping up any brown bits. Stir in marinade. Return chops to skillet; turning once to coat.