• 4 boneless pork loin chops (about 3/4-inch thick)
  • 1 tablespoon lemon pepper
  • 2 tablespoons cider vinegar
  • 1/4 cup lemon marmalade


  1. 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.
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