Ingredients

Instructions

  1. In a bowl combine marmalade, chili sauce, mustard and cumin, mixing well to combine, then set aside.
  2. Heat oil in a non-stick skillet over medium high heat.
  3. Sprinkle chops with salt and pepper and brown in hot oil about 4 minutes on each side.
  4. Remove from pan and cover with foil to keep warm.
  5. Lower heat a bit and saute onion until softened, about 5 minutes, adding a little more oil if needed.
  6. Add marmalade mixture to onions, stirring well, and let cook for about 2 minutes.
  7. Return chops to skillet, turning to coat with the glaze and cook over low heat about 1 minute on each side.
  8. Serve hot.