2) In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in the sticky sauce. On a plate combine the breadcrumbs with the thyme and zest of the lemon. Press the chops in the crumbs to coat evenly.
3)Heat the oil in large frying pan over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on rack and put the baking tray in the oven to keep them crisp.
4) Meanwhile, add the butter to the pan and melt over low heat. Whisk in the flour and cook for 1 minute. Stir in the marmalade, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste.
5) Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.