![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoxpfXu8SXI2UL8etLQkWTPEUkhPF533NfZ5jHB8M0CXsZHzt49lmZgeqL2Gkjx0v5-H2bXgyx2MEyepW-0oYhM8bclud3xcNp6KYQ-TCsMgiSSS-b8rVhyVt-t_AV24L4Uu356w/s400/IMG_1018.jpg)
salt and pepper
flour
1 tablespoon vegetable oil
½ cup orange juice
2 tablespoon orange marmalade
2 tablespoon brown sugar
1 tablespoon vinegar
½ teaspoon crushed red pepper
½ cup chicken broth
1 tablespoon cornstarch, mixed with 2 tablespoons water
Sprinkle chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet; brown pork chops on both sides. Combine remaining ingredients, mixing well. Pour over chops. Cover, reduce heat, and simmer 10-15 minutes. Liquid will form a glaze. Turn chops to coat, and remove them to a plate. Cover with foil to keep warm. Add 1/2 cup chicken broth to mixture, followed by cornstarch and water mixture. Cook, stirring, until mixture thickens. Serve sauce over pork and cooked rice. Serves 2.