45 Min

• 2 Pork Chops, defrosted
• 2 Navel Oranges
• 1 Tbsp Soy Sauce or Coconut Aminos 
• 4 Tbsp Olive Oil
• 1 Garlic Clove
• Chopped Fresh Herbs (of your choice)
• Sea Salt and Pepper

Juice one orange and chop garlic. Combine orange juice and garlic with soy sauce and a few grounds black pepper. Add pork chops and marinate 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 oven-safe skillet or deep baking dish. Place in oven. After 4-5 minutes, flip pork chops. Roast 10 to 12 minutes total, until meat is cooked through or registers 150 degrees on meat thermometer. Let chops rest 5 minutes. Peel skin and white pith off second orange and cut segments away from their pith. Serve chops garnished with orange segments and herbs of your choice.