Begin by heating the oil in a skillet over medium-high heat until it shimmers. In a separate small bowl, combine the freshly squeezed orange juice, soy sauce, garlic, and thyme. Set the mixture aside for later use.

Season the pork chops generously with salt and pepper. Place them in the hot skillet, searing them for 1 to 2 minutes on each side until they are golden brown. Once seared, reduce the heat and continue cooking the pork chops for an additional 5 minutes, turning them occasionally to prevent burning. Transfer the chops to a plate and cover them loosely with aluminum foil.

Using the same skillet, pour the prepared orange juice mixture into the pan, scraping up any browned bits from the bottom. Cook the sauce over medium-high heat for 3 to 5 minutes, allowing it to reduce by half. Once the sauce has thickened slightly, return the pork chops to the skillet, turning them to coat evenly in the sauce. Continue to heat the pork chops through before serving with the pan sauce.