- 1 cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 4 bone-in pork chops, trimmed of fat
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 2 teaspoons canola oil
- Preheat oven to 400 degrees 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.