Season chops with the salt, pepper, cayenne pepper and rye seeds on both sides. Cover and refrigerate overnight.
In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chops and cook, turning once, until just cooked through. Transfer the chops to a platter and cover loosely with aluminum foil.
Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into small serving bowls and serve alongside chops.
In a separate skillet you will have prepared onions and mushrooms, add butter and cook until the onions are soft. Serve on top of the pork chops.
ROASTED CARROTS-SIDE DISH.
1 handful of fresh thyme.
¼ cup extra virgin olive oil.
Arrange the carrots onto your baking dish, pour on the oil and mix around a bit. Add the fresh thyme and slide them into a 400 degree oven for 35-40.