Orange-Glazed Pork Chops

Preheat oven to 425 F. Combine juice, marmalade and mustard in a small saucepan. Bring to a boil, reduce heat then simmer for 15 minutes.

In a large oven-proof skillet, heat oil on medium high heat. Sprinkle pork chops with salt and pepper, add them into the pan and cook for 5 minutes or until browned on the first side. Turn pork, add rosemary and onions to pan. Pour juice over pork and add the sliced oranges.

Put skillet into the heated oven. Bake for 10 minutes or until a meat thermometer registers 140 F.

To serve: Place onion and orange slices on a platter. Add pork and drizzle with sauce.

Recipe adapted from Cooking Light Magazine.