Tangy flavor, satisfying meal — and on the table in less than 30 minutes.
This pork chop recipe produces a satisfying meal without much complicated prep work. The chops cook quickly, making them ideal for a weeknight dinner when everyone’s hungry and nobody has time to labor in the kitchen for hours.
For a well-rounded meal, pair this recipe with a side of brown rice and a vegetable — try some steamed broccoli for its rich green color, or some spicy bok choy for a crunchy contrast to the pork chops. Be sure to use an oven-safe pan when cooking the pork chops.
Ingredients
1 cup orange juice
1 tablespoon reduced-sodium soy sauce
2 cloves garlic, minced
½ teaspoon dried thyme
4 bone-in pork chops, trimmed of fat
¼ teaspoon salt
Fresh ground pepper, to taste
2 teaspoons canola oil
Instructions
Preheat oven to 400 degrees.
Combine orange juice, soy sauce, garlic and thyme in a small bowl and set aside.
Season pork chops with salt and pepper.
Heat oil in a large ovenproof skillet over high heat. Add the pork chops and sear until browned, 1-2 minutes per side.
Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes.
Transfer chops to a plate and keep them warm.
Add the orange juice mixture to the pan; cook over high heat until the sauce is reduced by half, 3-5 minutes.
Return the chops to the skillet to heat through, turning to coat them in sauce. Serve chops with pan sauce.
- 1 cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 4 bone-in pork chops, trimmed of fat
- ¼ teaspoon salt
- Fresh ground pepper, to taste
- 2 teaspoons canola oil
- Preheat oven to 400 degrees.
- Combine orange juice, soy sauce, garlic and thyme in a small bowl and set aside.
- Season pork chops with salt and pepper.
- Heat oil in a large ovenproof skillet over high heat. Add the pork chops and sear until browned, 1-2 minutes per side.
- Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes.
- Transfer chops to a plate and keep them warm.
- Add the orange juice mixture to the pan; cook over high heat until the sauce is reduced by half, 3-5 minutes.
- Return the chops to the skillet to heat through, turning to coat them in sauce. Serve chops with pan sauce.
