1 T Butter
4 Boneless Pork Chops, 3/4 inch thick
1/4 C Orange Marmalade
2 T Dijon Mustard
1/4 C Dry White Wine
1/2 t Fresh Thyme, can used dried
1/2 t Grated Orange Peel
Melt butter in a large skillet on medium high heat. Add pork chops, cook 7-9 minutes on each side or until nicely browned and cooked through. Remove from pan and set aside.
In same pan add marmalade, dijon, wine, thyme, and orange peel. Cook over medium heat untl sauce has reduced to a glaze, stirring occasionally. Add pork chops, turning to heat and coat.