Marinade the pork chops with salt and pepper, orange juice, honey, mustard and rosemary and leave in the fridge for a few hours or overnight.
Heat the oil in a large nonstick pan, and cook the pork chops over medium-high heat for 2 minutes on each side, until lightly browned.
Pour about half of the marinade over the pork and reduce heat to low. Cover and simmer for 6-7 minutes. Remove the chops and keep warm.
Pour the remaining marinade into the pan and cook, uncovered, for 2-3 minutes until reduced to thick gravy consistency. Spoon over the pork chops and serve.