Ingredients Jump to Instructions ↓

  1. 1 cup(s) orange juice 1 tablespoon(s) reduced-sodium soy sauce 2 clove(s) garlic , minced 1/2 teaspoon(s) dried thyme 4 bone-in pork chops (1 1/2-1 3/4 pounds) , trimmed of fat 1/4 teaspoon(s) salt , or to taste Freshly ground pepper , to taste 2 teaspoon(s) canola oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Combine orange juice, soy sauce, garlic and thyme in a small bowl. Set aside. Season pork chops with salt and pepper. Heat oil in a large ovenproof skillet, preferably cast-iron, over high heat. Add the pork chops and sear until browned, 1 to 2 minutes per side. Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes. Transfer the chops to a plate and keep warm. Add the reserved orange juice mixture to the pan (take care, the handle will still be hot); cook over high heat until the sauce is reduced by half, 3 to 5 minutes. Return the chops to the skillet; heat through, turning to coat. Serve with the pan sauce.


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