Orange-Rosemary Pork Chops

2 boneless pork chops
2 tsp shredded orange peel
juice from 1 large orange
2 tsp dried rosemary
2 tbsp Worcestershire sauce
1 tbsp olive oil
1 tbsp molasses
dash of pepper

Combine the orange peel, orange juice, rosemary, Worcestershire sauce, olive oil, molasses, and pepper in a small bowl and stir together.
Trim the fat off the pork chops, then place them in a bag and add in the marinade. Refrigerate and allow to marinate for at least 4 hours.
Cook the pork chops over medium heat for about 10 minutes.
Turn over and spoon on additional marinade, if desired. Cook for another 6-8 minutes, or until the pork is just slightly pink in the center (or white, according to your preference).