It was really easy and quite good!
zest and juice of 1 orange
1 cup chicken stock
2 sprigs fresh rosemary leaves, leaves removed and chopped (I only had dried, so I used it)
1/2 tsp crushed red pepper flakes
salt and pepper
2 1-inch thick pork chops
fresh flat-leaf parsley (no fresh, I sprinkled in some dried a few minutes before it was done cooking)
Using a fairly deep skillet, brown the pork chops (season with S&P first) for 5 minutes on each side. Remove from skillet.
Combine the first 6 ingredients in the skillet and bring to a boil. Add pork chops back in. Lower heat and simmer until reduced by half. It took about 20 minutes.
Sprinkle with fresh parsley and serve!