Seared Pork Chops With Orange-Chipotle Glaze

Found in Fitness Magazine

• 2 tsps extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 3/4 cup orange marmalade
• 2 Tbs fresh cilantro, chopped
• 1 Tbs minced chipotle chilies in adobo sauce + 1 tsp sauce
• 4-4-oz. boneless pork loin chops

Directions

In a medium bowl, combine the orange marmalade, cilantro and chipotle chilies with adobo sauce. Set aside.
Heat oil in a large skillet over medium heat. Season both sides of the pork chops with salt and black pepper to taste; add to pan. Cook 1 to 2 minutes per side or until golden brown. Remove pork from pan; set aside.
Add orange marmalade mixture to the pan. Simmer, stirring frequently, 2 to 3 minutes or until mixture thickens and reduces slightly.
Return pork chops to pan and cook 1 minute or until tender but still slightly pink in the middle. Spoon glaze over the pork and serve.

Note to Self: This was really good. The sweetness from the orange marmalade with the smokey chili's was a nice touch. I just bought a pork tenderloin and sliced it into little medallions. Also, we served this with Cauliflower Faux Mashed Potatoes. Chris and I both liked them but the kids weren't fooled. The two older ones managed to eat them but the two little girls, pure torture. McKenna ended up throwing hers up. Probably too much information here.