In a small bowl mix the marmalade, mustard and vinegar together.Put the chops on a chopping board, season and sprinkle with the rosemary on both sides.Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes, turning once.Add the marmalade mixture and thyme, reduce the heat and cook for a further 6-8 minutes until the sauce thickens and caramelises.Serve with sweet potato mash and seasonal vegetables.