Serves 2

• 2 Pork Chops, defrosted
• 1 Tbsp Thyme, plus a few sprigs
• 2 Navel Oranges
• 1 Tbsp Coconut Aminos
• 1 clove Garlic
• Salt & Pepper

Juice one orange and chop the garlic. Combine them in a large ziploc bag with the soy sauce, a few grinds of black pepper and a few sprigs of thyme. Add the pork chops and let marinate for at least an hour and up to overnight. I like to make these chops in the oven, because it’s easiest to contain the juices from the marinade, but you can certainly grill them if you like.

Preheat your oven to 450 degrees. Put the chops along with the marinade in a deep baking dish and add them to the oven. After four or five minutes, flip the pork chops. Roast the chops until they are cooked through, or register 150 degrees on a meat thermometer, about 10 to 12 minutes total. Let the chops rest for five minutes or so. Cut the skin and white pith off the oranges and cut the segments away from their pith. Pick the thyme leaves off their stems. Serve the chops garnished with the orange segments and thyme leaves.

Note: This is also fantastic served with sautéed dandelion greens.