PORK CHOPS (OVEN-BARBECUED)

1 ¾ Pounds bone-in, ¾-inch-thick pork rib chops, trimmed of fat
¼ Freshly ground pepper
¼ Teaspoon salt
3 Teaspoons canola oil, divided
1 Medium onion, diced
1 Garlic clove, minced
1/3 Cup orange juice
½ Cup barbecue sauce

Preheat oven to 400F. 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 a 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 145F, 6 to 10 minutes. Serve the sauce over the pork chops. Serve with vinegary coleslaw and cornbread.

Serving size: 1 Pork Chop
Calories: 250
Fat: 11 g
Cholesterol: 69 mg
Carbohydrate: 10 g
Protein: 27 g
Sodium: 452 g

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