Heat the oil in a heavy-based frying pan. Cook the Pork Chops for 4 – 5 minutes on each side or until tender and cooked through. Add the wine or Cognac. For some extra effect you can flambé.

Transfer the pork to a warm plate and allow it to rest in a warm place.

Meanwhile, place the carrots in a pan and cover with boiling salted water. Add the butter and sugar and return to the boil. Reduce to a simmer and cook until just tender. Season to taste.

Stir the marmalade into the flambéed mixture, scraping the pan with a wooden spoon to dislodge any sediment, Stir in the cream, Season generously and allow to bubble down for 1 minute.

Return the pork to the pan and baste for a few minutes to allow all flavors to combine

Transfer the pork chops to warmed serving plates and spoon the marmalade sauce over the meat.
Add the Carrots and Potatoes.