In a small bowl, combine marmalade, soy sauce, mustard and dried chillies. Stir in stock, until well blended.
Season pork chopswith black pepper. In a large non-stick frying pan, heat oil over a medium heat. Add chops and cook until lightly browned, turning once, about 2 minutes per side.
Pour marmalade mixture over chops, bring to the boil. Reduce heat to low. Cover and simmer until tender, about 15 minutes. Stir in spring onions.
Serve pork chops on individual dinner plates. Spoon pan juices over and garnish with orange slices.