DO-AHEAD TIP: Marinate pork chops overnight or for at least 2 hours (see recipe).
Place pork chops in a large zipper-topped plastic bag. In a medium bowl, combine next 6 ingredients (orange juice through oregano) along with 3 tablespoons of olive oil). Reserve half of this mixture and set aside. Pour remaining mixture over pork chops. Seal the bag and turn to coat chops with marinade; refrigerate overnight or for at least 2 hours.
Preheat oven to 300 degrees. Heat remaining olive oil in a large skillet over medium-high heat. Add pork chops and cook for 3 minutes per side or until a brown crust forms; transfer to a baking dish. Pour reserved marinade over pork chops and bake for 30 to 45 minutes, or until cooked through (depending on thickness). Allow pork chops to rest for 10 minutes before serving.