• 6 boneless ribeye (rib) pork chops (1-inch thick)
  • 2 teaspoons vegetable oil
  • 1 cup orange juice
  • 1/2 cup onions (chopped)
  • 1/2 cup water
  • 1/2 teaspoon dried thyme
  • salt (to taste)
  • pepper (to taste)


  1. Heat oil in large nonstick skillet over medium-high heat. Brown chops 2-3 minutes on each side; add orange juice, onion, water, thyme, salt and pepper to skillet. Bring to boiling, cover; reduce heat to a simmer and cook for 7-8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Remove chops to a serving platter, keep warm.
  2. Cook orange juice mixture, uncovered, over high heat until sauce thickens slightly. Spoon sauce over pork chops.
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