Rating: 3.5 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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.

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.

1/2 fruit, 2 1/2 lean meat