Add a bit of cooking oil to a frying pan over medium high heat. Once the pan is hot, cook the pork chops until browned on each side, about 2-4 minutes per side (depending on size and thickness). Season the pork chops with salt and pepper. Remove from the pan on to a plate and set aside.
Add the orange juice, marmalade, and cornstarch to the frying pan. Stir slowly until thickened.
Add the drained mandarin oranges and stir in. Cook until they are heated through, about 1-2 minutes.
Serve the cooked pork chops with the orange sauce drizzled over top.
Recipe Notes:
Leftover pork chops and sauce can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or in a frying pan on the stove.
Swap pork chops for chicken easily with this orange sauce. The sweetness lends perfectly to a variety of meats, turkey too!
Pork chops should be cooked in a hot frying pan. About 2-4 minutes on each side, depending on the size and thickness.
Cooked pork chops should reach 160°F with a meat thermometer when poked through the center.