This dish uses a very traditional French technique: you first brown meat in a skillet, then roast it in the oven. Make sure you use cookware that's oven-safe, preferably cast iron or stainless steel.

EatingWell Test Kitchen
Source: EatingWell Magazine, Fall 2003




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Combine orange juice, soy sauce, garlic and thyme in a small bowl. Set aside.

  • Season pork chops with salt and pepper. Heat oil in a large ovenproof skillet, preferably cast-iron, over high heat. Add the pork chops and sear until browned, 1 to 2 minutes per side.

  • Transfer the pan to the oven and bake the chops until just cooked through, about 5 minutes. Transfer the chops to a plate and keep warm.

  • Add the reserved orange juice mixture to the pan (take care, the handle will still be hot); cook over high heat until the sauce is reduced by half, 3 to 5 minutes. Return the chops to the skillet; heat through, turning to coat. Serve with the pan sauce.


People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

162 calories; protein 17.8g; carbohydrates 7.4g; dietary fiber 0.3g; sugars 5.2g; fat 6.4g; saturated fat 1.7g; cholesterol 46.8mg; vitamin a iu 134.4IU; vitamin c 32mg; folate 22.6mcg; calcium 26.2mg; iron 1mg; magnesium 26.9mg; potassium 446.5mg; sodium 320.9mg; thiamin 0.9mg.

Reviews (5)

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6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
YUM! I prepared this exactly as described except for a few alterations. I used boneless thick cut chops about 1" thick. I also used fresh thyme (about double b/c it was fresh) because I had some on hand. Also I marinated it in the solution for about 20 minutes before cooking and added the solution later after cooking the chops in the oven as directed. It was so delicious! A nice alternative to plain season chops! Pros: Easy and delicious Cons: n/a Read More
Rating: 5 stars
I made a few alterations. I was out of orange juice so I used a can of mandarin oranges and 2 fresh clementines. I used a food processor and pulsed into juice. (made 1 cup)..Then followed the recipe for the sauce. I seared the chops added a few spoons of sauce and then cooked in oven covered lightly with foil at 325 degrees for 20 minutes. My chops were thick. Then I followed the recipe. My husband thought it was wonderful. I served asparagus only since we are not eating carbs. Delicious!! Read More
Rating: 2 stars
where's the note? Q: ingredient list states (see ingredient note). where is this note? Read More
Rating: 5 stars
Delicious but I wish there were alternate instructions for cooking with boneless pork chops as I usually prefer those. Read More
Rating: 5 stars
Sounds like a very tasty dish. I will be trying this one to-morrow. I especially like the simplicity of this dish. The quicker and easier a dish the better i like it. I sometimes find when you are on a budget you tend to eat the same foods over and over because you know they are cheap Mary Leith Edinburgh Read More
Rating: 2 stars
Enjoyed the flavor but I think it was because I reduced the heat from high to medium to keep the chops from drying out. MOST IMPORTANT: The nutrition information was seriously off. One pound of bone-in pork chops is more than 750 calories by itself. I estimate calorie count per serving at 325 (not 162). Read More