Heat the olive oil and cook the pork chops for 4 – 5 minutes on each side, or until tender and cooked through.
Add the wine and brandy, ignite with a flame and flambé.
Remove the chops and keep warm.
Add the marmalade to the wine and brandy sauce in the pan and stir over medium heat to scrape loose any crusty bits in the pan.
Stir in the yoghurt and cream, season well with salt and pepper and return the pork chops to the pan.
Baste the pork chops with the sauce and heat for 1 – 2 minutes at moderate heat to allow all the flavours to combine.
Serve the pork chops on a warm plate and spoon the marmalade sauce over.