• 1 1/2lb bone-in (3/4-inch-thick) pork rib chop, (trimmed of fat)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 teaspoons canola oil, divided
• 1 medium onion, diced
• 1 clove garlic, minced
• 1/3 cup orange juice
• 1/2 cup barbecue sauce
• Preheat oven to 400°F.
• Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
• Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
• Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.
Servings Per Recipe: 4
Amount Per Serving: Calories: 245; Total Fat: 10g; Total Carbs: 15 g; Protein: 20 g