Add the tangerine slices to the skillet and cook over moderately high heat, turning once, until browned, about 1 minute. Transfer to the plate. Add the tangerine juice to the hot skillet and bring to a boil, scraping up any browned bits. Simmer the glaze until it thickens, 2 minutes. Return the pork and any accumulated juices to the skillet and turn the chops to coat them in the glaze. Transfer the pork and glaze to plates, garnish with the tangerine slices and serve.