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Author Notes: I was in the kitchen one day trying to figure out what to do with a couple of oranges that were about to start going bad. Rather than throw them out I searched my refrigerator for items to possibly make with it. I found some pork and thought to myself what can I do with pork and oranges that hasnt already been made. I then found thyme and the result that came out was absolutely delicious. —Chef Jason Royal
Makes 4 pork chops
Bone in pork chops
handful Thyme springs (Crushed in hand)
cup vegetable or olive oil
Salt, pepper and garlic (To taste)
- lightly brush the pork chops with a little bit of oil
- Sprinkle salt, pepper, and garlic on both sides. set aside in large bowl.
- Cut 2 oranges in half and reserve juice
- Take 2 remaining oranges and with a paring knife, stab the orange all around.
- Add thyme to bowl
- Add orange juice
- add stabbed oranges.
- with both hands, toss everything around. Massage the pork as your are grabbing it to mix it around.
- Cover tightly with multiple layers of plastic wrap and set in refrigerator over night.
- Heat grill until grate is white.
- Place chops on grill and cook about 4-6 minutes each side (depending on how well you like your pork) if you want to get fancy, turn the pork 1/4 turn after 2 - 3 minutes each side to create the cross-hatch grill marks. (Makes for a great presentation)
- As chops are cooking pour marinade from bowl over the chops to add flavor.
- When chops are done remove from grill and place on long platter with each chop overlapping (like shingles). garnish with orange peels, thyme, and wedges.