Recipe by 2Bleu
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.
Top Review by Jenna P.
I only made the pork exactly as the recipe said and it tasted great. Very subtle taste, pairs nicely with most sides. Would make this again. It's an easy go-to type meal. Thanks
- 2 pork chops, 1/2-inch thick, center cut (or steaks)
- 4.92 ml salt
- 4.92 ml paprika
- 4.92 ml onion powder
- 4.92 ml oregano
- 4.92 ml thyme
- 2.46 ml garlic powder
- 1.23 ml cayenne (to taste)
- 29.58 ml vegetable oil or 29.58 ml peanut oil
- 2 carrots
- 2.46 ml fresh thyme
- olive oil
- 2.46 ml salt
- 2.46 ml black pepper
- 1 orange, juice of
Directions See How It's Made
- 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.