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In a small bowl, stir together marmalade, soy sauce and mustard until combined. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season chops with salt and pepper; sauté 3 minutes, turn and sauté 2 more minutes. Spoon marmalade mixture over the top of the chops. Cook, covered, an additional 2 minutes or until internal temperature registers 145°F.
Sprinkle hazelnuts over pork chops and serve with cooked brown rice.