In a ziplock bag, combine orange juice,
marmalade, garlic, soy sauce, brown
sugar, vinegar, sesame oil and chili paste.
Add pork chops, seal bag and marinate in
refrigerator 60 minutes.
Heat a stovetop grill pan to mediumhigh
or broiler to high. Remove chops
from plastic bag, reserving marinade.
Grill or broil chops 2 minutes per side or
until internal temperature reaches 145°.
Place marinade in a small saucepan and
boil 5 minutes.
Meanwhile, bring a large pot of lightly
salted water to a boil. Add snap peas
and cook 1 minute. Stir in angel hair and
cook 2 minutes. Drain. Place in a bowl,
toss with 2/3 cup of the reserved marinade
and sprinkle with sesame seeds.
Serve pork chops with noodles, snap
peas and remaining marinade.