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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, if using. Add pork chops and marinate at least 1 hour or up to overnight, turning occasionally.
Preheat oven to 450 degrees. Put chops and marinade in an oven-safe skillet or deep baking dish. Place in oven. After 4-5 minutes, flip pork chops and roast another 4-5 minutes until meat is cooked through or registers 150º on a meat thermometer--no more than 10-12 minutes total. Let chops rest 5 minutes. Peel skin and white pith off second orange and separate segments. Pick thyme leaves off their stems. Serve chops garnished with orange segments and thyme leaves.