2 lbs (6 chops) thick-cut pork chops
1/4 cup molasses
1/4 cup orange juice concentrate
1 Tbsp apple cider vinegar
1 Tbsp dijon mustard
1/4 tsp garlic powder
1/2 tsp salt
2 Tbsp vegetable oil
Preparation time 120mins
Make the marinade by stirring together the molasses, orange juice concentrate, apple cider vinegar, dijon mustard, garlic powder, and salt. Place the marinade in a bag, add the chops, and seal tightly. Place in the refrigerator for at least two hours or longer if desired.
When you’re ready to cook the chops, heat 2 Tbsp of vegetable oil in a large, heavy skillet over medium-high heat. When the oil is very hot (it will look wavy in the pan), add the chops. Cook for about 7 minutes on each side or until cooked through and the marinade has reduced to a thick sauce. No need to pour all of the marinade into the skillet, the amount that comes off of the chops as they cook will be plenty to make a nice sauce. Discard the extra marinade from the bag. Serve hot!