Quick and Easy Skillet Pork Chops With Marmalade

Easy skillet pork chops with marmalade

The Spruce / Diana Rattray

  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
754 Calories
36g Fat
56g Carbs
46g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 portions (4 servings)
Amount per serving
Calories 754
% Daily Value*
Total Fat 36g 46%
Saturated Fat 11g 56%
Cholesterol 141mg 47%
Sodium 711mg 31%
Total Carbohydrate 56g 21%
Dietary Fiber 2g 8%
Protein 46g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use jalapeños peppers or mild green chile peppers in this tasty pork chop dish. The sweet orange marmalade paired with the hot or mild chile peppers gives the chops fabulous flavor. If you prefer an even milder dish, use sweet bell pepper.

We enjoyed these pork chops with plain rice, but a rice pilaf or roasted potatoes would be excellent choices as well. Add a salad and steamed broccoli, green beans, or a salad, and you're good to go!


  • 4 pork chops on the bone (about 3/4-inch thick)
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 tablespoon chopped jalapeños peppers or other chile pepper, or more (to taste)
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chicken broth
  • 3/4 cup sweet orange marmalade
  • 1/2 cup dry white wine

Steps to Make It

  1. Sprinkle the pork chops all over with salt and freshly ground black pepper, and then dust them with about half of the all-purpose flour.

  2. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the pork chops to the skillet. Cook for about 8 to 10 minutes, turning to brown both sides of the chops. Remove them to a plate and set aside.

  3. Add the butter to the skillet. When the butter has melted, add the remaining flour. Cook, stirring, for 2 minutes. Add the peppers, cayenne pepper, chicken broth, marmalade, and wine. Stir to blend. Cook, stirring, for 1 minute.

  4. Add the pork chops back to the pan. Reduce the heat to low, cover the pan, and simmer for about 20 to 30 minutes, or until the pork chops are thoroughly cooked. The minimum safe temperature for pork is 145 F/63 C.

  5. Serve the pork chops with the sauce and hot cooked rice.


  • If you use canned peppers or pickled jalapeños, drain them well before adding to the pan. The wet chopped hot red peppers are another good choice for this dish (Goya or Pastene).

Recipe Variations

  • To lessen or eliminate the heat, replace the hot peppers with sweet bell peppers or mild chiles and omit the crushed red pepper flakes.
  • For a non-alcoholic dish, replace the wine with more chicken broth or use unsweetened apple juice.