Cilantro Parsley

In a bowl, add the ketchup, Worcestershire sauce, citrus marmalade, garlic, lemon juice, horseradish and red pepper flakes.

Pat chops dry with the paper towel and sprinkle them very generously with salt and pepper.  

Heat your cast iron to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.

Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned. 

With a basting brush, brush both sides of the pork chops and sear for 1 minute on each side extra.

The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done. 

Remove them from the skillet and let them rest on a plate and cover with aluminum foil for 5-7 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.

The cooking time will vary depending on the thickness of the pork chops, which is why a meat thermometer always helps.