Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Brush chops lightly with vegetable oil and sprinkle with lemon pepper.
Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned. Remove chops from pan and keep warm.
Lower heat and carefully add vinegar and marmalade to skillet. Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet. Return chops to skillet; turn chops once to coat with sauce.