Prep 10 mins
Cook 20 mins
These chops are nice and tangy. You could also try this with NY Strip, mouth watering Ribeye, or T-Bone steak. A special thanks to our Zaar friend PaulaG for her help with revising the recipe. :) A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
- 2 pork chops, 1/2-inch thick, center cut (or steaks)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne (to taste)
- 2 tablespoons vegetable oil or 2 tablespoons peanut oil
- 2 carrots
- 1⁄2 teaspoon fresh thyme
- olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 orange, juice of
- Preheat oven to 425°F Dredge the pork chops (or steaks) in the spices (except oil). Let them sit for about 30 minutes to absorb the flavor of the spices.
- Heat frying pan (that is oven safe) over medium high heat with the oil. Place the chops/steaks into the heated pan and sear until golden brown (about 5 minutes each side).
- Cut carrots into thin slices and toss them in a bowl with the thyme, olive oil, salt and pepper. Add the carrots to the saute pan with the pork chops.
- Place the saute pan into the oven for about 10 minutes or until chops are cooked thru.
- Remove the chops/steaks from the pan onto serving plates, and leaving the carrots, deglaze the pan with the orange juice.
- Place carrots atop the chops and drizzle with glaze.
This is a delightful way to change up the boring old pork chop! Super easy recipe, and great taste. Even my picky teenager liked this! Thx 2Bleu, I will definitely make this again.
I've made this recipe several times now with both pork chops and steak. It is a HUGE hit! My DH requests it frequently. Thanks for posting this!
I added to this recipe a bit by quartering and peeling some Russet potatoes and I also don't have an ovenproof pan. So I made up the seasoning for the carrots and chops as directed and let the chops sit to soak up the rub. I also made up an extra batch of the same spices for the chops in another bowl and added 1 1/2 tsp of olive oil and tossed the potatoes in that. Then I roasted the potatoes in the oven at 425 while the pork was resting. I only had baby carrots so I sliced 20 baby carrots lengthwise. I didn't have a fresh orange so used 3 tbsp of orange juice, which worked great. I followed the rest of the recipe as directed. Bf was really impressed by the potatoes and carrots and said the pork was pretty good, as well, but he liked the potatoes and carrots better. The orange flavor was nice on the carrots and so was the seasoning. I really loved the seasoning on the pork, as well as the potatoes. Although the potatoes aren't part of this recipe, I think they make a nice addition. The pork chops were very tender and flavorful, too. I used a tsp of veg oil for the chops, 1/2 tsp of olive oil on the carrots. Made for Please Review My Recipe tag game. Thanks for sharing 2Bleu!