Start by preparing the marinade. In a Ziploc bag, mix together the orange marmalade, molasses, extra virgin olive oil, grated ginger, orange juice, balsamic vinegar, and salt to taste (about 1 tsp).
Add the pork chops and coat well. Marinate in the fridge for 20 minutes.
Caramelise the chopped onion in a dry skillet for a couple of minutes.
Add the pork chops and the marinade.
Cook on medium high for about 10 minutes (or until cooked through) flipping the pork chops while cooking. The marinade will get a little sticky and super delicious.
Decorate with orange slices and rosemary.
Serve warm.