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1.
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Halve the orange and limes; squeeze the juice over the pork chops in a dish.
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Season each side of the pork chops with salt and pepper.
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Cover and let sit for 15 to 30 minutes.
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Longer wont hurt, and if you need to cook the chops sooner, thats fine too.
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2.
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Heat the olive oil in a skillet over medium-high.
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Once the pan is hot, add the chops.
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Sear them until golden-brown on each side, then reduce the heat to medium-low.
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Cook for around 10 minutes, flipping occasionally, then add the orange-lime marinade.
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Continue to cook the chops, turning in the glaze, until they reach 150 degrees F on a meat thermometer.
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Let the chops rest for 5 to 10 minutes before eating so they reach the correct temperature.
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(This ensures that they are completely cooked without being overdone and dry.)
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The citrus juice should be thick and you can dip the pork chops in it again if you desire.
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Enjoy!
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* Note: If you are skittish about reusing a marinade, you can always juice a fresh orange & three fresh limes to use as your glaze.
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* We usually serve these with either fresh sauteed green beans, or pan-roasted asparagus, and mushroom risotto.
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Enjoy!
