Orange Parsley Sauce

1. In a food processor, combine the pecans, parsley, garlic, orange zest, orange juice, olive oil and salt. Blend until combined.
2. Add more orange juice if a thinner consistency is desired.
3. Taste for salt and add more if necessary.
4. Scrape the sauce into a small bowl and set aside.

Pork Chops

1. Preheat your oven to 425 degrees with the oven rack in the middle. Heat a cast iron skillet (or heavy bottom oven safe skillet) over medium high heat.
2. Pat the pork chops dry, season with salt, pepper and paprika. Rub the seasoning into the pork to evenly distribute it.
3. Add the olive oil to the cast iron skillet, and add the pork chops. You want to get a good crusty sear. The pork chops should sizzle as soon as you add them. Cook about 3-5 minutes on the first side. Flip when golden and sear the other sides and the edges for 2-3 minutes. Transfer the cast iron skillet to the oven to finish cooking if needed. Cook the pork chops until they reach an internal temperature of 145ºF.
4. Remove the pork chops from the oven, and transfer to a plate to rest for 5 minutes. Serve warm, topped with a generous amount of the orange pecan sauce.