• 2 Pork Chops, defrosted
• 1 Tbsp Thyme, plus a few sprigs
• 2 Navel Oranges
• 1 Tbsp Soy Sauce or Coconut Aminos 
• 4 Tbsp Olive Oil
• 1 clove Garlic
• Sea Salt and Pepper

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

Preheat oven to 450 degrees. Put chops and marinade in an oven-safe skillet or deep baking dish. Place in oven. After four or five minutes, flip pork chops. Roast until meat is cooked through, or registers 150 degrees on a meat thermometer, about 10 to 12 minutes total. Let chops rest for five minutes. Cut skin and white pith off second orange and cut segments away from their pith. Pick thyme leaves off their stems. Serve chops garnished with orange segments and thyme leaves.