- Makes 4 pork chops
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
Bone in pork chops
Thyme springs (Crushed in hand)
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.