3/4 c. fresh orange juice
2 tbsp. soy sauce
1 tsp. sugar
1 clove garlic, peeled and crushed
1/4 tsp. freshly ground black pepper
8 sprigs fresh thyme
2 tbsp. (1/4 stick) butter
2 tbsp. safflower oil
8 lean (1/2-inch-thick) loin pork chops

Combine orange juice with the soy sauce, sugar, garlic, pepper and thyme sprigs; set aside. With a very sharp knife, score the pork chops 1/8 inch deep in a crisscross pattern on each side. Place in a glass or stainless steel dish in a single layer. Pour the marinade over chops and let sit at least 30 minutes. Drain and reserve the marinade.

Heat the butter and oil in a large heavy skillet until hot. Add the chops in a single layer and saute over high heat for 3 minutes on each side, browning them well.

Reduce heat to low and pour reserved marinade over chops. Cook until done, about 8-10 minutes longer. Remove chops to a heated platter. Reduce the marinade in the skillet to 1/3 cup. Pour over the cooked chops and serve immediately.

NOTE: These pork chops are also excellent grilled over hot coals. Reduce the marinade separately in a saucepan and pour over the chops after removing from grill.