45 Min

• 2 Pork Chops, defrosted
• 2 Cara Cara Oranges
• 1 Tbsp Thyme, plus a few sprigs (optional)
• 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, 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.